Roasted Veggie Buddha Bowl

Preheat the 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 saucepan 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. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.

Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.

Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.

Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.

Heat coconut oil in a skillet over medium-high heat; sauté 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 black pepper in a small bowl until smooth.

Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.