Pork 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, golden seared tofu, and a silky tahini-lemon dressing that ties every single component together. The whole thing is built entirely from plants, so there's zero concern about pork or any pork-derived ingredients sneaking into your meal. Chickpeas get patted bone-dry before roasting at high heat, which is the secret to that satisfying crunch that makes them almost addictive straight off the pan. The tofu gets a quick sear in a hot skillet and a hit of tamari at the end, giving it a savory, slightly caramelized edge that more than holds its own against the bright, lemony dressing. That dressing — tahini, fresh lemon juice, and a touch of maple syrup — comes together in minutes and is honestly good enough to drizzle on just about anything. Fresh baby spinach at the base and a scatter of scallion greens keep things vibrant and light, even though the bowl itself is genuinely filling. It's the kind of dinner that looks impressive in the bowl but comes together with straightforward techniques and pantry-friendly ingredients.
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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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