Pecan Free Buddha Bowl with Tahini-Lemon Dressing
This bowl is a full-on feast of textures and flavors — nutty brown rice, crispy roasted chickpeas, charred vegetables, and golden seared tofu, all tied together with a creamy, tangy tahini-lemon dressing. The dressing alone is worth making on repeat: just tahini, fresh lemon juice, maple syrup, and a splash of water whisked into something silky and bright. For anyone navigating tree nut allergies or sensitivities, bowls like this can be a minefield at restaurants where nut-based toppings sneak in uninvited — but every single ingredient here is straightforward and easy to verify. Patting the chickpeas completely dry before roasting is the move that takes them from soft to genuinely crunchy, and the garlic-infused oil adds a deep savory note throughout without any fuss. The tofu gets a quick hit of tamari in the skillet, giving it that glossy, umami-rich finish that makes it feel anything but an afterthought. Baby spinach at the base wilts just slightly under the warm toppings, and the scallion greens add a fresh, mild bite to finish everything off. It's the kind of meal that looks impressive in the bowl but comes together on a single sheet pan and one skillet — weeknight dinner, sorted.
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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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