Nutmeg Free Buddha Bowl with Tahini-Lemon Dressing
This bowl is a full-on feast of textures and colors — nutty brown rice, crispy roasted chickpeas, charred zucchini and bell pepper, and golden seared tofu, all pulled together by a creamy tahini-lemon dressing that you'll want to put on everything. The dressing itself is beautifully simple: tahini, fresh lemon juice, maple syrup, and a little water whisked until silky and pourable. Many spice blends and store-bought sauces sneak in warm baking spices that can be a real problem for those avoiding nutmeg, but every single component here is built from scratch with a clean, clearly defined ingredient list. The cumin and smoked paprika on the chickpeas give them a smoky depth that makes them dangerously snackable straight off the pan. Patting the chickpeas completely dry before roasting is the small but crucial step that gets them genuinely crisp rather than chewy. A drizzle of tamari over the tofu at the end of searing adds a savory, caramelized finish that ties the whole bowl together. It's the kind of meal that looks impressive enough for company but is completely manageable on a weeknight.
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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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