MSG Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

MSG Free Buddha Bowl with Tahini-Lemon Dressing

Colorful, nourishing, and genuinely satisfying, this grain bowl layers crispy roasted chickpeas, charred vegetables, golden seared tofu, and fluffy brown rice over a bed of baby spinach. The creamy tahini-lemon dressing ties everything together with a bright, nutty richness that feels indulgent without relying on any packaged sauces or seasoning blends — exactly where hidden additives tend to sneak in. Every component is built from whole, recognizable ingredients, so you stay in complete control of what goes into your bowl. The garlic-infused oil does a lot of heavy lifting here, adding depth to the chickpeas, vegetables, and tofu alike, while cumin and smoked paprika bring warmth without any processed flavor enhancers. Patting the chickpeas completely dry before roasting is the small step that makes them genuinely crispy rather than chewy, and it's worth the extra minute. The dressing comes together with just tahini, fresh lemon juice, maple syrup, and a pinch of salt — simple pantry staples that deliver big flavor on their own terms. This is the kind of meal that looks impressive enough to photograph and tastes good enough that you'll be making it on repeat.

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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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