Pistachio 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 zucchini and bell pepper, and golden pan-seared tofu, all tied together with a creamy tahini-lemon dressing that you'll want to put on everything. The dressing is the real star here: just tahini, fresh lemon juice, maple syrup, and a little water whisked into something silky and bright that coats every bite. For anyone navigating tree nut allergies or sensitivities, bowls like this can be a minefield at restaurants where pistachios get scattered on top as a garnish — making this a genuinely reassuring recipe to have in your rotation. Every ingredient is straightforward and easy to verify, with no hidden nut-based components lurking in the sauce or the seasoning. The tofu gets a quick tamari glaze in the skillet that adds a savory, umami-rich depth without complicating the ingredient list. Baby spinach and scallion greens keep things fresh and vibrant, and optional sesame seeds add a little extra crunch if you want it. It's the kind of meal that looks impressive in the bowl but comes together with simple, reliable steps.
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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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