Ingredients
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1 cup water
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½ cup bulgur
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1 sweet potato, peeled and cut into 1-inch cubes
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4 teaspoons olive oil, divided
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salt and ground black pepper to taste
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½ pound fennel bulb, trimmed and cut into 1-inch cubes
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1 small red onion, cut into 1-inch pieces
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1 red bell pepper, cut into 1-inch strips
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1 (8 ounce) package tempeh, cut into 1-inch pieces
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½ teaspoon curry powder
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2 teaspoons coconut oil
Orange-Curry Dressing:
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¼ cup fresh squeezed orange juice
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2 tablespoons olive oil
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2 teaspoons red wine vinegar
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½ teaspoon curry powder
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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2 tablespoons raw pumpkin seeds (pepitas)
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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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.
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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.
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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.
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Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
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Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
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Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
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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.
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Divide bulgur between 2 bowls. Place half the sweet potato, fennel, red onion, and red bell pepper in each around bulgur; top with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.
Nutrition Facts (per serving)
| 835 | Calories |
| 45g | Fat |
| 87g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 835 | |
| % Daily Value * | |
| Total Fat 45g | 57% |
| Saturated Fat 11g | 53% |
| Sodium 532mg | 23% |
| Total Carbohydrate 87g | 32% |
| Dietary Fiber 17g | 60% |
| Total Sugars 13g | |
| Protein 32g | 64% |
| Vitamin C 111mg | 124% |
| Calcium 264mg | 20% |
| Iron 8mg | 43% |
| Potassium 1888mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
