Name: Roasted Veggie Buddha Bowl
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: Water - 1 cup; Bulgur - ½ cup; Sweet potato, peeled and cut into 1-inch cubes - 1; Olive oil, divided - 4 teaspoons; Salt and ground black pepper to taste - 4 teaspoons; Fennel bulb, trimmed and cut into 1-inch cubes - ½ pound; Red onion, cut into 1-inch pieces - 1 small; Red bell pepper, cut into 1-inch strips - 1; Tempeh, cut into 1-inch pieces - 1 (8 ounce) package; Curry powder - ½ teaspoon; Coconut oil - 2 teaspoons; Fresh squeezed orange juice - ¼ cup; Olive oil - 2 tablespoons; Red wine vinegar - 2 teaspoons; Curry powder - ½ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Raw pumpkin seeds (pepitas) - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Veggie Buddha Bowl

1. Water - 1 cup

2. Bulgur - ½ cup

3. Sweet potato, peeled and cut into 1-inch cubes - 1

4. Olive oil, divided - 4 teaspoons

5. Salt and ground black pepper to taste - 4 teaspoons

6. Fennel bulb, trimmed and cut into 1-inch cubes - ½ pound

7. Red onion, cut into 1-inch pieces - 1 small

8. Red bell pepper, cut into 1-inch strips - 1

9. Tempeh, cut into 1-inch pieces - 1 (8 ounce) package

10. Curry powder - ½ teaspoon

11. Coconut oil - 2 teaspoons

12. Fresh squeezed orange juice - ¼ cup

13. Olive oil - 2 tablespoons

14. Red wine vinegar - 2 teaspoons

15. Curry powder - ½ teaspoon

16. Salt - ¼ teaspoon

17. Ground black pepper - ¼ teaspoon

18. Raw pumpkin seeds (pepitas) - 2 tablespoons

How to cook deliciously - Roasted Veggie Buddha Bowl

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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

6. Stage

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

7. Stage

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

8. Stage

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.

9. Stage

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