BHA & BHT Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, nourishing, and genuinely satisfying, this bowl layers nutty brown rice, charred vegetables, crispy roasted chickpeas, and golden seared tofu into something that feels like a restaurant meal you made yourself. The tahini-lemon dressing — just tahini, fresh lemon juice, maple syrup, and a splash of water — ties everything together with a creamy, tangy richness that makes you want to drizzle it on absolutely everything. For anyone navigating preservative-free eating, the beauty here is in how straightforward every ingredient is: whole grains, canned chickpeas, fresh produce, and firm tofu, with no processed sauces or packaged shortcuts that tend to sneak in additives like BHA or BHT. Garlic-infused oil does the heavy lifting on flavor across the chickpeas, vegetables, and tofu, so you get deep, savory depth without relying on anything from a bottle with a long ingredient list. Patting the chickpeas completely dry before roasting is the small step that makes a big difference — they come out genuinely crisp rather than chewy. Baby spinach at the base wilts just slightly under the warm toppings, adding a fresh green note without any extra cooking. This is the kind of bowl that looks impressive, eats clean, and comes together from a pantry you probably already have stocked.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!