Roasted Veggie Buddha Bowl Recipe

Ingredients For Roasted Veggie Buddha Bowl Recipe

• 1 cup Water
• 0.5 cup Bulgur
• 1 inch Sweet potato, peeled and cut into - cubes
• 4 teaspoon Olive oil, divided
• As required Salt and ground black pepper
• 0.5 pound Fennel bulb, trimmed and cut into 1-inch cubes
• 1 inch Small red onion, cut into -s
• 1 inch Red bell pepper, cut into - strips
• 1 inch Package tempeh, cut into -s
• 0.5 teaspoon Curry powder
• 2 teaspoon Coconut oil
• 0.25 cup Fresh squeezed orange juice
• 2 tablespoon Olive oil
• 2 teaspoon Red wine vinegar
• 0.5 teaspoon Curry powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Ground black pepper