Carrageenan Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, nourishing, and genuinely satisfying, this grain bowl layers nutty brown rice, crispy roasted chickpeas, charred vegetables, and golden seared tofu into something that looks as good as it tastes. The tahini-lemon dressing — bright with fresh lemon juice and just a touch of maple syrup — ties every component together in a way that feels restaurant-worthy without much fuss. Carrageenan is a common additive lurking in packaged tofu, plant-based dressings, and even some canned goods, so building a bowl from scratch with whole, recognizable ingredients is a smart way to sidestep it entirely. Every element here is straightforward: firm tofu pressed and seared in garlic-infused oil, chickpeas dried and roasted until genuinely crunchy, and vegetables that caramelize beautifully at high heat. The dressing comes together with a quick whisk — no blender, no store-bought bottle with a mystery ingredient list. Baby spinach, scallion greens, and optional sesame seeds finish each bowl with freshness and a little texture. It's the kind of meal that makes weeknight cooking feel like a real occasion.
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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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