Roasted Veggie Buddha Bowl
Cook time:
42 minutes
Prep time:
25 minutes
Cuisine:
Unknown
Author:
France C
Rating:
4.9 / 5.0
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)