Fish Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Fish Free Buddha Bowl with Tahini-Lemon Dressing

Colorful, satisfying, and packed with plant-based goodness, this grain bowl is the kind of meal that looks like it took serious effort but comes together with a straightforward oven-and-stovetop routine. Nutty brown rice forms the base, topped with crispy roasted chickpeas, charred zucchini, sweet red bell pepper, and burst cherry tomatoes — all finished with golden seared tofu that gets a quick hit of tamari for deep, savory flavor. The real star is the tahini-lemon dressing: just a handful of pantry staples whisked together into something creamy, bright, and completely addictive. Every component here is naturally free from seafood and fish-derived ingredients, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the start. Garlic-infused oil threads through the chickpeas, vegetables, and tofu to build layers of flavor without any fuss. Baby spinach wilts just slightly under the warm toppings, and a scatter of scallion greens and sesame seeds pulls the whole bowl together visually and texturally. This is the kind of weeknight dinner that genuinely earns a spot in the regular rotation.

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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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