Sautéed tempeh, bulgur, and roasted veggies are topped with pepitas and an orange-curry vinaigrette in this vegetarian roasted veggie Buddha bowl recipe.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
835 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
Step 3
Bring water and bulgur to a boil in a saucepan; cover saucepan and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
Step 4
Place sweet potato in a bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.
Step 5
Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.
Step 6
Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.
Step 7
Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.
Step 8
Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
Step 9
Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.
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
