Roasted Veggie Buddha Bowl Recipe
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Sauteed tempeh, bulgur, and roasted vegetables are topped with a homemade orange-curry dressing and pepitas in this vegetarian buddha bowl.
4.9
17 Rating -
Rate
Vegdiet
1hr 7minstotal
25minsPrep
42minsCook
1hr 7m.total
25m.Prep
42m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Veggie Buddha Bowl Recipe
- 1/2 cup Water
- 1/4 cup Bulgur
- 1/2 inch Sweet potato, peeled and cut into - cubes
- 2 teaspoon Olive oil, divided
- As required Salt and ground black pepper
- 1/4 pound Fennel bulb, trimmed and cut into 1-inch cubes
- 1/2 inch Small red onion, cut into -s
- 1/2 inch Red bell pepper, cut into - strips
- 1/2 inch Package tempeh, cut into -s
- 1/4 teaspoon Curry powder
- 1 teaspoon Coconut oil
- 0.13 cup Fresh squeezed orange juice
- 1 tablespoon Olive oil
- 1 teaspoon Red wine vinegar
- 1/4 teaspoon Curry powder
- 0.13 teaspoon Salt
- 0.13 teaspoon Ground black pepper
Nutrition
value
value
809
calories per serving
42 g Fat24 g Protein99 g Carbs51 g FiberOther
Current Totals
- Fat42g
- Protein24g
- Carbs99g
- Fiber51g
MacroNutrients
- Carbs99g
- Protein24g
- Fiber51g
Fats
- Fat42g
Vitamins & Minerals
- Calcium1380mg
- Iron23mg
- Vitamin A428mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B931mcg
- Vitamin B120mcg
- Vitamin C55mg
- Vitamin E3mg
- Copper1mcg
- Magnesium506mg
- Manganese8mg
- Phosphorus689mg
- Selenium6mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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