Roasted Veggie Buddha Bowl

Sautéed tempeh, bulgur, and roasted vegetables are topped with a homemade orange-curry dressing and pepitas in this vegetarian Buddha bowl.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 835 Calories

Ingredients

• 1 cup water
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 teaspoons red wine vinegar
• 4 teaspoons olive oil, divided
• 2 teaspoons coconut oil
• 1 sweet potato, peeled 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
• 2 tablespoons raw pumpkin seeds (pepitas)
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 teaspoon curry powder
• 0.5 cup bulgur
• 0.5 pound fennel bulb, trimmed and cut into 1-inch cubes
• 0.25 cup fresh squeezed orange juice

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.

Step 3

Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.

Step 4

Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion.

Step 5

Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.

Step 6

Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.

Step 7

Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth.

Step 8

Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.

Step 9

Divide bulgur between 2 bowls. Place half the sweet potato, fennel, red onion, and red bell pepper in each around bulgur; top with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.