Paraben Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Paraben Free Buddha Bowl with Tahini-Lemon Dressing

Colorful, nourishing, and genuinely satisfying, this grain bowl layers nutty brown rice, crispy roasted chickpeas, charred vegetables, and golden seared tofu into something that looks as good as it tastes. The tahini-lemon dressing — just tahini, fresh lemon juice, maple syrup, and a little water — ties everything together with a creamy, tangy richness that makes you want to drizzle it on absolutely everything. Every component here is made from whole, straightforward ingredients, which matters a lot when you're trying to avoid synthetic preservatives and additives that sneak into store-bought sauces and pre-seasoned proteins. Garlic-infused oil does the heavy lifting for flavor across the chickpeas, vegetables, and tofu, so there's no need for any packaged seasoning blends with questionable fillers. Patting the chickpeas completely dry before roasting is the small step that earns you that deeply satisfying crunch, and the scallion greens scattered on top at the end add a fresh, bright finish. This is the kind of bowl that works for a weeknight dinner but feels special enough to serve to guests — and knowing exactly what went into it makes it taste even better.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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