Chestnut Free Buddha Bowl with Tahini-Lemon Dressing
This bowl is a full-on feast of textures and flavors — nutty brown rice, crispy roasted chickpeas, charred vegetables, and golden seared tofu, all tied together with a creamy, tangy tahini-lemon dressing. The dressing alone is worth making on repeat: just tahini, fresh lemon juice, maple syrup, and a splash of water whisked into something silky and bright. Roasting the chickpeas until genuinely crisp is the move here, and patting them completely dry before they hit the oven makes all the difference. The garlic-infused oil does a lot of heavy lifting across every component, adding depth without any complicated prep. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and other tree nuts — tahini is sesame-based, so there's no hidden risk lurking in the dressing. Baby spinach and scallion greens keep things fresh against all that warm, roasted goodness. It's the kind of bowl that looks impressive enough for guests 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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