Anytime of the year, these delectable Christmas biscuits (Vanillekipferl) with almond enrichment are ideal. Take a sip of tea while you enjoy. If you have a scale, use it to weigh out the components; the ratios are crucial. The Cook’s Note includes gram measurements.
| Prep Time: | 25 mins |
| Cook Time: | 42 mins |
| Total Time: | 1 hr 7 mins |
| Servings: | 2 |
| Yield: | 2 bowls |
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)
Instructions
- 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.
Reviews
My husband and I both had quinoa for the first time in our lives when I made this bowl. I must admit, I only included a few of the veggies and I omitted the tempeh–another food I’ve never had yet. Husband’s doctor said to to eat more vegetarian meals to lower his weight and sugar levels and quinoa/brown rice was permitted, so I tried this. We both liked it and will make it again.
Delicious. The dressing is so good! I used shrimp instead of tempeh and quinoa instead of bulgar because that is what I had at home, otherwise I followed the recipe. Will make again!
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.
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.