Celery Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, nourishing, and deeply satisfying, this grain bowl layers nutty brown rice, caramelized roasted vegetables, crispy chickpeas, and golden seared tofu into something that feels like a full meal and a treat at the same time. The tahini-lemon dressing — creamy, bright, and just a little sweet from maple syrup — ties every component together in the best possible way. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, giving you that irresistible crunch against the tender zucchini, bell pepper, and burst cherry tomatoes. The tofu gets a quick hit of tamari in the skillet, building a savory, lacquered crust that holds up beautifully under all those toppings. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — the recipe works exactly as written. Fresh scallion greens finish each bowl with a mild, oniony lift without introducing any unwanted ingredients. Whether you're meal-prepping for the week or putting together a weeknight dinner that genuinely impresses, this bowl delivers on every level.
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!