Coconut Free Buddha Bowl with Tahini-Lemon Dressing
Bowl meals like this one are endlessly satisfying, and this version absolutely delivers — nutty brown rice, caramelized roasted vegetables, crispy chickpeas, and golden seared tofu all piled together in one generous, colorful dish. The tahini-lemon dressing ties everything together with a creamy, tangy richness that feels indulgent without relying on any dairy or coconut-based ingredients. That matters more than you might think, because plenty of "healthy bowl" dressings and sauces sneak in coconut aminos, coconut milk, or coconut oil — none of which appear here. Instead, the creaminess comes entirely from tahini whisked with fresh lemon juice and a touch of maple syrup, which is a genuinely brilliant combination. The trick to getting those chickpeas properly crispy is patting them bone-dry before they hit the oven, and the same high-heat approach gives the zucchini, bell pepper, and cherry tomatoes those irresistible lightly charred edges. Garlic-infused oil does the heavy lifting on flavor throughout, so every component tastes cohesive even though they're all cooked separately. This is the kind of meal that looks impressive enough to photograph but is actually very manageable to pull off on a weeknight.
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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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