Pescatarian Buddha Bowl with Tahini-Lemon Dressing
Colorful, nourishing, and genuinely satisfying, this bowl layers nutty brown rice, caramelized roasted vegetables, crispy chickpeas, and golden seared tofu into something that feels like a restaurant-worthy meal you made entirely at home. The tahini-lemon dressing is the real star — bright from fresh lemon juice, slightly sweet from maple syrup, and rich enough to pull every component together into a cohesive bite. Patting the chickpeas completely dry before roasting is the small move that makes a big difference, giving them that addictive crunch that holds up even after the dressing goes on. The tofu gets a quick hit of tamari at the end of the sear, which builds a savory, glossy crust without any complicated marinating time. Because this recipe skips meat entirely while leaning on plant-based protein from both tofu and chickpeas, it fits a pescatarian lifestyle effortlessly — no substitutions or workarounds needed. Baby spinach at the base wilts just slightly under the warm toppings, adding a fresh, earthy layer that keeps the whole bowl feeling light despite how filling it actually is. This is the kind of weeknight dinner that looks impressive enough to serve to guests but is straightforward enough to become a regular rotation staple.
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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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