Gelatin Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, satisfying, and packed with plant-based goodness, this bowl is the kind of meal that makes you feel genuinely good after eating it. Nutty brown rice forms the base, layered with charred zucchini, sweet roasted bell pepper, and blistered cherry tomatoes that develop incredible depth in a hot oven. Crispy chickpeas — patted bone-dry before roasting — add a crunchy, smoky element that rivals any crouton, while golden pan-seared tofu brings hearty, savory protein to every bite. The real star is the tahini-lemon dressing: just a handful of pantry staples whisked together into something creamy, bright, and completely addictive. Many store-bought dressings and protein-forward convenience foods sneak in gelatin as a thickener or stabilizer, so making everything from scratch here means you know exactly what's in your bowl. Every component is straightforwardly plant-based and whole-food, with no hidden additives to second-guess. It's the kind of recipe that looks impressive enough for guests but comes together on a single sheet pan and one skillet on any 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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