Roasted Veggie Buddha Bowl

By France C

4.9 / 5

25min

42min

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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)