Ginger Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Ginger Free Buddha Bowl with Tahini-Lemon Dressing

Colorful, satisfying, and packed with texture, this bowl brings together crispy roasted chickpeas, charred vegetables, golden seared tofu, and nutty brown rice in one seriously craveable meal. The tahini-lemon dressing ties everything together with a creamy, bright finish that makes every bite feel intentional. Many bowl recipes lean on ginger as a shortcut for depth and warmth, but this one builds its flavor through smoked paprika, cumin, tamari, and a touch of maple syrup — no ginger needed, and nothing feels missing. Garlic-infused oil does a lot of heavy lifting here, adding savory richness to the chickpeas, vegetables, and tofu all at once. The technique of patting the chickpeas completely dry before roasting is a small step that pays off big, giving you that satisfying crunch against the tender zucchini and sweet roasted peppers. Baby spinach at the base wilts just slightly under the warm toppings, adding a fresh green layer without any extra cooking. It's the kind of meal that looks impressive enough to photograph but comes together on a single sheet pan and one skillet.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!