Nitrate & Nitrite Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, satisfying, and built entirely from whole, unprocessed ingredients, this grain bowl delivers serious flavor without a single cured or preserved component in sight. That matters more than it might seem — many store-bought sauces, marinades, and packaged proteins sneak in preservatives that people trying to avoid nitrates and nitrites have to constantly watch for. Here, every element is made from scratch, so you know exactly what's going into each bowl. The dressing alone is worth the effort: tahini, fresh lemon juice, and a touch of maple syrup come together into something creamy, tangy, and just a little sweet. Crispy oven-roasted chickpeas and golden seared tofu give you that satisfying chew and crunch that makes a meatless bowl feel genuinely filling. Charred zucchini, bell pepper, and cherry tomatoes add sweetness and color, while baby spinach and scallion greens keep everything feeling fresh. It's the kind of meal that looks impressive in a bowl but comes together with straightforward pantry staples and a single sheet pan.
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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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