Oats Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, satisfying, and packed with plant-based goodness, this bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen. A base of fluffy brown rice gets piled high with cumin-spiced crispy chickpeas, charred zucchini, sweet roasted bell pepper, and golden seared tofu — every component bringing its own texture and depth. The real star is the tahini-lemon dressing, a creamy, tangy drizzle made from just tahini, fresh lemon juice, maple syrup, and a splash of water that ties every element of the bowl together beautifully. Because the whole recipe is built around whole grains, legumes, fresh vegetables, and naturally oat-free pantry staples, there's no need to scrutinize labels or swap anything out — it's clean and straightforward from start to finish. Patting the chickpeas completely dry before roasting is the small but crucial step that gets them genuinely crispy rather than chewy, so don't skip it. Baby spinach underneath the warm rice wilts just slightly, adding a tender green layer without any extra cooking. This is the kind of bowl you'll want to meal-prep on a Sunday and look forward to all week long.
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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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