Lupin Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, satisfying, and packed with plant-based goodness, this bowl delivers on every level — nutty brown rice, smoky roasted chickpeas, charred vegetables, and golden seared tofu all come together under a creamy tahini-lemon dressing that ties everything beautifully. The dressing itself is a simple whisk of tahini, fresh lemon juice, maple syrup, and water, so you know exactly what's going into it — no mystery ingredients, no lupin-derived fillers or flour substitutes that sometimes sneak into store-bought sauces and spice blends. Garlic-infused oil does the heavy lifting on flavor throughout the recipe, giving the chickpeas, vegetables, and tofu that savory depth without relying on anything problematic. Patting the chickpeas completely dry before roasting is the small step that makes a big difference — they come out genuinely crispy and almost snack-worthy straight off the pan. The tamari-glazed tofu adds a satisfying umami punch, and the baby spinach base wilts just slightly under the warm toppings in the most pleasant way. This is the kind of bowl that looks impressive enough to serve guests but is straightforward enough to become a regular weeknight rotation.
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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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