Brazil Nut Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Brazil Nut Free Buddha Bowl with Tahini-Lemon Dressing

Colorful, hearty, and deeply satisfying, this grain bowl layers nutty brown rice, smoky roasted chickpeas, charred vegetables, and golden pan-seared tofu into something that genuinely earns the word "nourishing." The star is the tahini-lemon dressing — a silky, tangy drizzle made from just tahini, fresh lemon juice, maple syrup, and a splash of water that ties every component together beautifully. Every single ingredient here is naturally free from tree nuts, and tahini (made from sesame seeds) is the only seed-based element, so you can build your bowl with full confidence and zero label-scanning stress. Patting the chickpeas completely dry before roasting is the move that gets them genuinely crispy rather than chewy — don't skip it. The tofu gets a quick hit of tamari in the skillet, giving it a savory, umami-rich crust that holds its own against all those bold roasted flavors. Baby spinach at the base wilts just slightly under the warm toppings, adding a fresh green layer without any extra cooking. This is the kind of meal that looks impressive enough to serve guests but is relaxed enough to become a regular weeknight rotation.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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