Roasted Vegetable Buddha Bowl Recipes

ROASTED VEGGIE BUDDHA BOWL

Roasted Veggie Buddha Bowl image

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.

Provided by France C

Categories Salad Grains

Time 1h7m

Yield 2

Number Of Ingredients 18

Ingredients

1 cup water
½ cup bulgur
1 sweet potato, peeled and cut into 1-inch cubes
4 teaspoons olive oil, divided
salt and ground black pepper to taste
½ pound fennel bulb, trimmed and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch strips
1 (8 ounce) package tempeh, cut into 1-inch pieces
½ teaspoon curry powder
2 teaspoons coconut oil
¼ cup fresh squeezed orange juice
2 tablespoons olive oil
2 teaspoons red wine vinegar
½ teaspoon curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons raw pumpkin seeds (pepitas)

Steps:

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.

Nutrition Facts : Calories 834.5 calories, Carbohydrate 86.7 g, Fat 44.8 g, Fiber 16.8 g, Protein 32.2 g, SaturatedFat 10.5 g, Sodium 531.7 mg, Sugar 12.9 g

ROASTED VEGETABLE BUDDHA BOWL

Roasted Vegetable Buddha Bowl image

Revel in roasted vegetables with our Roasted Veggie Buddha Bowl. Cauliflower, beets and sweet potatoes are featured in our Roasted Veggie Buddha Bowl.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups small cauliflower florets (1/2 inch)
4 cups peeled red beet cubes (1/2 inch)
4 cups peeled sweet potato cubes (1/2 inch)
3 Tbsp. extra virgin olive oil, divided
8 cups loosely packed chopped stemmed fresh kale
1 can (15.5 oz.) black beans, rinsed
1 cup cooked quinoa
1/4 cup PLANTERS Sunflower Kernels
1/2 ATHENOS Hummus Dressing

Steps:

Heat oven to 450°F.
Place cauliflower, beets and sweet potatoes in separate medium bowls. Add 1 Tbsp. oil to vegetables in each bowl; mix lightly.
Spread onto 2 foil-covered rimmed baking sheets sprayed with cooking spray.
Bake 30 min. or until vegetables are tender.
Place kale in 4 serving bowls; top with roasted vegetables, beans, quinoa and sunflower kernels.
Drizzle with dressing just before serving.

Nutrition Facts : Calories 510, Fat 19 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 18 g, Sugar 0 g, Protein 16 g

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