Honey Free Buddha Bowl with Tahini-Lemon Dressing
This bowl is a full-on feast of textures and flavors — nutty brown rice, crispy roasted chickpeas, charred vegetables, and golden seared tofu, all pulled together by a creamy tahini-lemon dressing that you'll want to put on everything. The dressing is the real star here: tahini, fresh lemon juice, and a small pour of maple syrup create that sweet-savory balance without relying on honey at all, making it a genuinely satisfying swap that doesn't feel like a compromise. Many store-bought dressings and sauces sneak honey in as a sweetener, so making this one from scratch gives you full control over every ingredient. Patting the chickpeas completely dry before roasting is the move that gets them properly crispy rather than chewy, and the garlic-infused oil used throughout adds deep savory flavor at every layer. The tofu gets a quick hit of tamari in the skillet, which caramelizes just enough to give it a slightly sticky, umami-rich crust. Everything comes together in one big, colorful assembly that's as satisfying to look at as it is to eat. It's the kind of meal that feels nourishing and indulgent at the same time, which is a rare and wonderful thing.
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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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