Eggless Buddha Bowl with Tahini-Lemon Dressing
Colorful, satisfying, and genuinely crave-worthy, this grain bowl layers nutty brown rice, caramelized roasted vegetables, crispy chickpeas, and golden seared tofu into something that feels like a full restaurant meal made right in your own kitchen. The tahini-lemon dressing — bright with fresh lemon juice and just a touch of maple syrup — ties every component together in the most addictive way. Because the whole dish is built from whole foods and pantry staples, there are no hidden egg-containing sauces or dressings to worry about; every element is made from scratch so you know exactly what's going in the bowl. Pressing the tofu and patting the chickpeas completely dry before roasting are the two small moves that make a huge textural difference, giving you that satisfying contrast between crisp bites and tender vegetables. The garlic-infused oil does a lot of heavy lifting on flavor throughout, from the roasted veggies to the pan-seared tofu, so even a simple ingredient list delivers serious depth. Baby spinach at the base wilts just slightly under the warm toppings, adding a fresh, leafy element without any extra cooking. This is the kind of bowl you'll find yourself building on repeat.
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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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