Beef Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, satisfying, and packed with plant-based protein, this bowl is the kind of meal that makes you feel genuinely good after eating it. Crispy roasted chickpeas, golden seared tofu, and a medley of charred zucchini, red bell pepper, and cherry tomatoes are layered over nutty brown rice and fresh baby spinach — every bite has something going on. The real star is the tahini-lemon dressing, a silky blend of tahini, fresh lemon juice, and a touch of maple syrup that ties everything together with a bright, slightly sweet tang. Pressing the tofu before searing it in garlic-infused oil is the move that gets you those irresistible golden edges without any fuss. This is the kind of recipe that proves skipping beef doesn't mean skipping substance — the chickpeas and tofu together deliver serious staying power. It's a great option for meal prep too, since all the components hold up well and can be assembled fresh throughout the week.
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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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