Roasted Veggie Buddha Bowl

Ingredients (15)

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