Cinnamon Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Cinnamon 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 pan-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 little water whisked into something silky and bright. Many spice blends and store-bought sauces sneak in cinnamon as a background note, but every ingredient here is straightforward and easy to verify, which makes this a genuinely stress-free build. The chickpeas get seasoned with cumin and smoked paprika for a warm, smoky depth that delivers serious flavor without reaching for any problematic spices. Patting those chickpeas bone-dry before they hit the oven is the move that gets them properly crispy rather than steamy, so don't skip that step. Everything roasts together on one sheet pan while the tofu sears on the stovetop, so the whole assembly comes together with surprisingly little fuss. It's the kind of colorful, satisfying bowl that looks like it took way more effort than it actually did.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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