Mushroom Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, satisfying, and packed with plant-based protein, this grain bowl delivers serious flavor without a single mushroom in sight — which matters more than you might think, since mushrooms have a way of sneaking into sauces, broths, and pre-seasoned tofu products. Here, every component is built from scratch so you know exactly what's going into your bowl. Crispy roasted chickpeas seasoned with cumin and smoked paprika share the pan with charred zucchini, sweet red bell pepper, and burst cherry tomatoes, while tamari-glazed tofu adds a savory, golden-edged richness that makes the whole thing feel genuinely hearty. The tahini-lemon dressing — bright with fresh lemon juice and just a touch of maple syrup — ties everything together in a way that's creamy without being heavy. Baby spinach and a scattering of scallion greens keep it fresh, and a handful of sesame seeds on top adds a satisfying little crunch. It's the kind of meal that looks impressive enough to photograph but comes together on a single sheet pan and one skillet, which means cleanup is mercifully simple.
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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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