High Fructose Corn Syrup Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, nourishing, and genuinely satisfying, this grain bowl layers nutty brown rice, crispy roasted chickpeas, charred vegetables, and golden seared tofu into something that feels like a restaurant meal you made yourself. The tahini-lemon dressing is the real star — just tahini, fresh lemon juice, a touch of maple syrup, and water whisked together into a creamy, tangy drizzle that ties every component together. High fructose corn syrup has a way of sneaking into bottled dressings, sauces, and even canned goods, so building this bowl entirely from whole, recognizable ingredients means you stay in full control of what goes into it. Tamari brings a savory depth to the tofu without the additives that show up in some conventional soy sauces, and the maple syrup in the dressing gives just enough sweetness the clean way. Patting the chickpeas completely dry before roasting is the small step that earns you that satisfying crunch, and the garlic-infused oil does heavy lifting on flavor throughout the whole recipe. Baby spinach, scallion greens, and optional sesame seeds finish each bowl with freshness and a little texture. This is the kind of meal you can feel good about on every level — vibrant, filling, and free of anything you didn't put there yourself.
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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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