Dairy 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 chickpeas, and golden seared tofu, all tied together with a creamy tahini-lemon dressing that you'll want to put on everything. The dressing is the real star here: tahini, fresh lemon juice, and a touch of maple syrup whisk into something rich and silky without a drop of cream or butter in sight. Skipping dairy in a recipe like this is genuinely effortless when the building blocks are this satisfying on their own. The tofu gets a quick hit of tamari in the skillet, giving it a savory, slightly caramelized edge that makes it feel indulgent rather than like a compromise. Patting the chickpeas completely dry before roasting is the small step that earns you that deeply golden, snackable crunch. Everything comes together in one oven session and one skillet, so the cleanup is as low-key as the ingredient list. Whether you're cooking for a crowd or meal-prepping for the week, these bowls hold up beautifully and taste just as good the next day.
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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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