Citric Acid Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Citric Acid Free Buddha Bowl with Tahini-Lemon Dressing

Colorful, hearty, and deeply satisfying, this grain bowl layers nutty brown rice, caramelized roasted vegetables, crispy chickpeas, and golden seared tofu into something that feels genuinely restaurant-worthy at home. The real star is the creamy tahini dressing — just a handful of pantry staples whisked together into something silky and rich that ties every component together. Fresh lemon juice does show up here, so if you're managing a strict citric acid restriction, you'll want to swap it for a tolerated acid alternative or simply reduce the amount to what works for your sensitivity level. Everything else in the bowl — the garlic-infused oil, tamari, smoked paprika, maple syrup, and fresh vegetables — is naturally free of added citric acid, which makes this a much easier build than most packaged or restaurant meals where citric acid hides in sauces, dressings, and even canned goods. Patting the chickpeas completely dry before roasting is the move that gets them genuinely crisp rather than chewy, and cooking the tofu undisturbed until it releases on its own gives you that satisfying golden crust. Pile it all into bowls with a handful of baby spinach and a scatter of scallion greens, and you've got a meal that's as nourishing as it is beautiful.

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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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