Cashew Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, hearty, and deeply satisfying, this bowl layers nutty brown rice, smoky roasted chickpeas, charred vegetables, and golden pan-seared tofu into something that genuinely earns the word "nourishing." The tahini-lemon dressing ties everything together with a creamy, tangy richness that tastes far more indulgent than the short ingredient list suggests. For anyone navigating tree nut allergies or sensitivities, bowls like this can be a minefield — many restaurant versions sneak in cashew-based sauces or mixed nut toppings — but every component here is straightforwardly safe and clearly labeled. The dressing gets its silky body entirely from tahini, which is made from sesame seeds, so you get that luxurious, coat-the-back-of-a-spoon texture without any nuts in sight. Garlic-infused oil does a lot of quiet heavy lifting throughout the recipe, adding depth to the chickpeas, vegetables, and tofu all at once. Patting the chickpeas bone-dry before roasting is the small step that makes them genuinely crispy rather than chewy, and it's worth the extra minute. This is the kind of meal-prep-friendly dinner that looks impressive in a bowl but comes together on a single sheet pan and one skillet.
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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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