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.
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)