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Roasted Veggie Buddha Bowl

Looking for a healthy and delicious meal option? Look no further than the Roasted Veggie Buddha Bowl. This nutritious and satisfying dish is packed with a variety of colorful and flavorful roasted vegetables, protein-rich grains, and a delicious sauce to tie it all together. Whether you're a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this Buddha Bowl is sure to become a new favorite.

Prep Time:

25 mins

Cook Time:

42 mins

Total Time:

1 hr 7 mins

Servings:

Yield:

2 bowls

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)

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

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 pepper in a small bowl until dressing is smooth.

Step 9

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.

Nutrition Facts (per serving)

835

Calories

45g

Fat

87g

Carbs

32g

Protein

Complement

The beauty of the Roasted Veggie Buddha Bowl lies in its versatility and simplicity. You can customize it to your liking by choosing your favorite vegetables, grains, and toppings. From sweet potatoes and Brussels sprouts to quinoa and chickpeas, the possibilities are endless. With its vibrant colors and array of textures, this Buddha Bowl not only looks beautiful but also provides a satisfying and nourishing meal. Whether you're enjoying it for lunch or dinner, the Roasted Veggie Buddha Bowl is a delicious way to fuel your body with wholesome, plant-based ingredients.