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Roasted Veggie Buddha Bowl
Roasted Veggie Buddha Bowl
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Prep Time:
25 minutes
Cook Time:
42 minutes
Total Time:
67 minutes
Vegetarian Buddha bowl: sauteed tempeh, bulgur, roasted veggies, homemade orange-curry dressing, and pepitas.
Ingredients:
  • 1 cup water
  • 0.5 cup bulgur
  • 1 sweet potato, peeled and cut into 1-inch cubes
  • 4 teaspoons olive oil, divided
  • salt and ground black pepper to taste
  • 0.5 pound fennel bulb, trimmed and cut into 1-inch cubes
  • 1 small red onion, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch strips
  • 1 (8 ounce) package tempeh, cut into 1-inch pieces
  • 0.5 teaspoon curry powder
  • 2 teaspoons coconut oil
  • 0.25 cup fresh squeezed orange juice
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons raw pumpkin seeds (pepitas)
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and elegantly line a baking sheet with parchment paper.
  • In a saucepan, bring water and bulgur to a boil. Cover, reduce heat to medium-low, and simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
  • In a bowl, combine sweet potato, 1 teaspoon of olive oil, salt, and pepper. Toss to coat. Spread the sweet potato in one row on the baking sheet. In the same bowl, toss fennel with 1 teaspoon of olive oil, salt, and pepper. Place the fennel next to the sweet potato on the baking sheet, keeping them separate.
  • Roast in the preheated oven for 10 minutes. Combine red onion with 1 teaspoon olive oil, salt, and pepper. Toss to coat. Place on baking sheet alongside sweet potato and fennel. In the same bowl, mix red bell pepper with 1 teaspoon olive oil, salt, and pepper. Toss to coat. Place on baking sheet next to the onion.
  • Roast in the oven until the vegetables reach your preferred level of doneness, about 10-15 minutes.
  • In a bowl, coat tempeh with 1/2 teaspoon of curry powder, ensuring an even seasoning.
  • In a skillet over medium-high heat, sizzle tempeh in coconut oil, turning occasionally until golden brown on all sides, approximately 10 minutes.
  • In a small bowl, blend together orange juice, 2 tablespoons of olive oil, red wine vinegar, 1/2 teaspoon of curry powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper until the dressing is velvety.
  • Separate bulgur evenly into 2 bowls. Arrange half of sweet potato, fennel, red onion, and red bell pepper around the bulgur in each bowl; sprinkle each bowl with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl generously.

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