Chicken Free Buddha Bowl with Tahini-Lemon Dressing
This bowl is a full-on feast of textures and flavors — nutty brown rice, caramelized roasted vegetables, crispy spiced chickpeas, and golden seared tofu, all tied together with a creamy, tangy tahini-lemon dressing. It's the kind of meal that looks impressive but comes together through simple, straightforward steps that mostly run simultaneously in the oven and on the stovetop. The protein here comes entirely from plant sources, so there's no need to swap or substitute anything — it's genuinely satisfying without relying on any poultry whatsoever. Patting the chickpeas bone-dry before roasting is the small move that makes a big difference, giving them that irresistible crunch against the tender zucchini and blistered cherry tomatoes. The dressing is the secret weapon: tahini, fresh lemon juice, and a touch of maple syrup whisk into something rich and bright that pulls every component of the bowl together. Scallion greens and optional sesame seeds finish it off with a little freshness and crunch. This is the kind of recipe you'll find yourself making on rotation, not because you have to, but because you genuinely want to.
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!