Roasted Veggie Buddha Bowl
Prep Time: 25 min
Cook Time: 42 min
Ingredients
- ✓ 1 cup water
- ✓ ½ cup bulgur
- ✓ 1 sweet potato, peeled and cut into 1-inch cubes
- ✓ 4 teaspoons olive oil, divided
- ✓ salt and ground black pepper to taste
- ✓ ½ 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
- ✓ ½ teaspoon curry powder
- ✓ 2 teaspoons coconut oil
- ✓ ¼ cup fresh squeezed orange juice
- ✓ 2 tablespoons olive oil
- ✓ 2 teaspoons red wine vinegar
- ✓ ½ teaspoon curry powder
- ✓ ¼ teaspoon salt
- ✓ ¼ teaspoon ground black pepper
- ✓ 2 tablespoons raw pumpkin seeds (pepitas)