Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Roasted veggies and sauteed tempeh are piled on top of bulgur and drizzled with an orange-curry vinaigrette. Also delicious with chicken or shrimp instead of tempeh.

Recipe Summary

prep:
25 mins
cook:
42 mins
total:
1 hr 7 mins
Servings:
2
Yield:
2 bowls
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Orange-Curry Dressing:

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

835 calories; protein 32.2g; carbohydrates 86.7g; fat 44.8g; sodium 531.7mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
03/19/2018
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. Read More
(2)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/02/2018
Delicious dish. I used buckwheat insead of bulgur and tofu instead of tempeh, since I had that on hand. Instead of dirtying another dish to saute the tempeh, I threw it on an empty spot on the baking tray and baked it. The key to roasting vegetables is to spread them out rather than piling them up, which will steam instead of roast. I used two baking trays since I had doubled a few ingredients and swapped out the veges that were done, as necessary. Read More
(3)
Rating: 5 stars
03/19/2018
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. Read More
(2)