Macadamia Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Macadamia Free Buddha Bowl with Tahini-Lemon Dressing

Bowl meals like this one hit every note — hearty, colorful, and packed with enough texture and flavor to make you forget you're eating something genuinely good for you. Nutty brown rice forms the base, topped with golden seared tofu, smoky roasted chickpeas, and a medley of charred zucchini, red bell pepper, and cherry tomatoes that caramelize beautifully at high heat. The real star is the tahini-lemon dressing, whisked together with fresh lemon juice and a touch of maple syrup into something creamy, bright, and just a little addictive. Every component here is naturally free from tree nuts, so there's no need to audit labels or swap anything out — the recipe works exactly as written. Patting the chickpeas completely dry before roasting is the small but crucial step that gets them genuinely crispy rather than chewy, and the tamari-glazed tofu picks up a savory, lacquered finish in just minutes on the stovetop. Fresh baby spinach and sliced scallion greens add a pop of color and a clean, mild bite to balance all that richness. This is the kind of bowl you'll find yourself making on repeat, whether you're meal-prepping for the week or just want a satisfying dinner that looks as good as it tastes.

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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
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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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