Roasted veggies and sauteed tempeh are piled on top of bulgur and drizzled with an orangecurry vinaigrette Also delicious with chicken or shrimp instead of tempeh
Prep Time
1 hr 7 mins
Dificult
Medium
Servings
2
Ingredients
Instructions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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.
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.
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.
Roast in the oven until all the vegetables are cooked to desired doneness
10 to 15 minutes.
Place tempeh in a bowl and season with 1/2 teaspoon curry powder
tossing to coat.
Heat coconut oil in a skillet over medium-high heat; saute tempeh
turning occasionally
until all sides are evenly browned
about 10 minutes.
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.
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.