Roasted Veggie Buddha Bowl

Roasted Veggie Buddha Bowl
  • PREP TIME
    25 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    2 People
  • VIEWS
    25

A vibrant and nourishing Roasted Veggie Buddha Bowl featuring perfectly roasted seasonal vegetables, savory tempeh, and a zesty orange-curry vinaigrette. A delightful symphony of flavors and textures that will leave you feeling energized and satisfied.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    87 g
  • Fiber
    17 g
  • Protein
    32 g
  • Saturated Fat
    11 g
  • Sodium
    532 mg
  • Sugar
    13 g
  • Fat
    45 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

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

02

Step
12 mins

Bring water and bulgur to a boil in a saucepan; cover saucepan and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.

03

Step
5 mins

Place sweet potato in a bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.

04

Step
10 mins

Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.

05

Step
13 mins

Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.

06

Step
2 mins

Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.

07

Step
10 mins

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

08

Step
3 mins

Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.

09

Step
5 mins

Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.

For an extra layer of flavor, try marinating the tempeh in a mixture of soy sauce, ginger, and garlic before sautéing.
Feel free to substitute other vegetables such as broccoli, zucchini, or Brussels sprouts based on seasonal availability and personal preference.
If you don't have bulgur, quinoa or brown rice make excellent alternatives.
The orange-curry vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.

Ben Schaefer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 8 Ratings)
Total Reviews: (10)
  • Vincenza Kling

    The roasting time for the vegetables was perfect. They were tender but still had a little bit of bite.

  • Alysson Hane

    My family loved this recipe! Even my picky eaters enjoyed it.

  • Skye Wolff

    I'm not a huge fan of tempeh, so I substituted grilled chicken. It was delicious!

  • Uriel Bednar

    I added a sprinkle of toasted sesame seeds for extra crunch. It was a great addition!

  • Perry Quitzondamore

    I found that the vinaigrette was a little too tart for my taste, so I added a teaspoon of honey. It balanced out the flavors perfectly.

  • Bryce Anderson

    I've made this recipe several times and it's always a hit. It's definitely one of my go-to meals.

  • Karlie Hegmann

    This recipe is amazing! I love how customizable it is. I used quinoa instead of bulgur and added some chickpeas for extra protein.

  • Everett Konopelski

    This is such a healthy and satisfying meal. It's perfect for a weeknight dinner.

  • Quinton Runolfsson

    The orange-curry vinaigrette is the star of this dish! It's so bright and flavorful. I made a double batch so I could use it on salads throughout the week.

  • Horacio Upton

    This recipe is a great way to use up leftover vegetables. I've made it with zucchini, eggplant, and even Brussels sprouts.

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