Ingredient:

• 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
• 8 ounces 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
• Orange-Curry Vinaigrette:
• 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)