Hazelnut Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, nourishing, and genuinely satisfying, this bowl layers nutty brown rice, crispy roasted chickpeas, charred vegetables, and golden pan-seared tofu into something that feels like a restaurant meal you made yourself. The tahini-lemon dressing is the real star — creamy, bright, and just sweet enough from a touch of maple syrup, it ties every component together in the best way. For anyone navigating tree nut allergies or sensitivities, tahini is a sesame-based paste that contains absolutely no hazelnuts, making it a safe and delicious way to get that rich, nutty flavor without any concern. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, turning them into little crispy bites that hold up beautifully against the tender zucchini, bell pepper, and tomatoes. The tofu gets a quick hit of tamari in a hot skillet, giving it a savory, slightly caramelized edge that makes it genuinely craveable. Everything comes together in a single oven session and one skillet, so the process is as organized as the finished bowl looks. Fresh spinach and sliced scallion greens add a pop of color and a light, clean finish to every bite.
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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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