Mustard Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, hearty, and deeply satisfying, this grain bowl layers nutty brown rice, crispy roasted chickpeas, charred vegetables, and golden pan-seared tofu into something that genuinely earns the word "nourishing." The creamy tahini-lemon dressing — made from just tahini, fresh lemon juice, maple syrup, and a splash of water — ties every component together with a bright, slightly sweet tang that keeps you going back for another bite. For anyone navigating a mustard-free lifestyle, grain bowls and their dressings can be a minefield, since many bottled dressings and spice blends sneak in mustard powder or mustard oil without much fanfare. Here, every single ingredient is straightforward and easy to verify, so you stay in full control from start to finish. The garlic-infused oil does a lot of heavy lifting, adding savory depth to the chickpeas, vegetables, and tofu without relying on any problematic condiments. Patting the chickpeas completely dry before roasting is the small step that makes them genuinely crispy rather than chewy, and the tamari-glazed tofu develops a gorgeous golden crust in a hot skillet with almost no effort. Assemble the bowls with a handful of baby spinach, a scatter of scallion greens, and a drizzle of that silky dressing, and you have a weeknight dinner that looks like it came from a café counter.
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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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