Almond Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, satisfying, and built entirely from whole ingredients, this bowl is the kind of meal that makes you feel genuinely good after eating it. Crispy roasted chickpeas, charred zucchini and bell pepper, golden seared tofu, and nutty brown rice all come together in one stunning assembly — and the creamy tahini-lemon dressing ties every element into something that tastes far more complex than the effort involved. The dressing itself is made from tahini, fresh lemon juice, maple syrup, and a splash of water, so it's completely free from tree nuts while still delivering that rich, silky finish you want drizzling over a grain bowl. Many store-bought dressings and pre-made bowls sneak in almond butter or almond-based thickeners, but here every component is made from scratch so you know exactly what's going in. Patting the chickpeas completely dry before roasting is the small step that makes a big difference — they come out of the oven genuinely crunchy rather than soft, adding great texture alongside the tender roasted vegetables. The garlic-infused oil used throughout the recipe layers in savory depth without any fuss, and the fresh scallion greens scattered on top at the end brighten the whole dish. This is the kind of bowl you'll find yourself making on repeat, whether you're cooking for one or feeding a table.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice, uncooked
- 3 cups water
- ¼ tsp salt
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp garlic-infused oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
For the roasted vegetables
- 2 medium zucchini, cut into ½-inch half-moons
- 1 medium red bell pepper, seeded and sliced into strips
- 1 cup cherry tomatoes
- 2 tbsp garlic-infused oil
- ¼ tsp salt
- ¼ tsp black pepper
For the tofu
- 14 oz firm tofu, drained and pressed, cut into ¾-inch cubes
- 1 tbsp tamari
- 1 tbsp garlic-infused oil
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water, plus more to thin
- 1 tbsp maple syrup
- ¼ tsp salt
For serving
- 2 cups baby spinach
- 4 scallions, green tops only, thinly sliced
- 2 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
Pat the drained chickpeas very dry with paper towels — the drier they are, the crispier they will roast. Spread them on one half of a large baking sheet. Drizzle with 1 tbsp garlic-infused oil and sprinkle with cumin, smoked paprika, and 1/4 tsp salt; toss to coat.
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