Roasted veggie buddha bowl

    1 hour 7 min

    This vegan buddha bowl, sometimes also referred to as a nourishing bowl or protein bowl, is packed with tempeh, bulgur wheat, roasted sweet potato, fennel and red pepper. It's topped with a homemade orange-curry dressing and pumpkin seeds.

    2 people made this

    Serves: 2 

    • 235ml water
    • 70g bulgur
    • 1 sweet potato, peeled and cut into cubes
    • 4 teaspoons olive oil, divided
    • salt and ground black pepper to taste
    • 225g fennel bulb, trimmed and cut into cubes
    • 1 small red onion, chopped into chunks
    • 1 red pepper, sliced into strips
    • 225g tempeh (or other vegan protein), cut into 1cm pieces
    • 1/2 teaspoon curry powder
    • 2 teaspoons coconut oil
    • Orange-curry dressing
    • 4 tablespoons fresh squeezed orange juice
    • 2 tablespoons olive oil
    • 2 teaspoons red wine vinegar
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons pumpkin seeds

    Prep:25min  ›  Cook:42min  ›  Ready in:1hr7min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with baking paper.
    2. Bring water and bulgur to the 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.
    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 tray, 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.
    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 tray with sweet potato and fennel, keeping them separate. Place red pepper in the same bowl; add 1 teaspoon olive oil and season with salt and pepper. Toss to coat and place on the baking tray next to the onion.
    5. Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
    6. Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
    7. Heat coconut oil in a pan over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
    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.
    9. Divide bulgur between 2 bowls. Place half of the roasted sweet potato, fennel, red onion and red pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.

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    Reviews in English (1)


    Awesome! Roasted sweet potato just makes everyone happy. I used buckwheat instead of bulgar to keep it gluten free. I admit I didn’t watch the times while roasting the veggies. I did add them separately and kept them separate. I just kept my eye on them and added them in the order written when it just seemed the right time. I typically go to great lengths to avoid cooked fennel, but this was really tasty. The dressing is scrumptious. I used Raghavan’s Curry Blend, which is pretty spicy. What a great recipe. Thank you for sharing it with us.  -  19 Mar 2018  (Review from Allrecipes US | Canada)