Red Meat Allergy Friendly Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Red Meat Allergy Friendly Buddha Bowl with Tahini-Lemon Dressing

Colorful, satisfying, and packed with plant-based protein, this bowl is the kind of meal that makes you feel genuinely good after eating it. Crispy roasted chickpeas, golden seared tofu, and a tangle of charred zucchini, red bell pepper, and cherry tomatoes all land on a bed of nutty brown rice and fresh baby spinach — it's a full meal in one gorgeous bowl. The real star is the tahini-lemon dressing, a silky, tangy blend of tahini, fresh lemon juice, and a touch of maple syrup that ties every component together beautifully. For anyone managing a red meat allergy, this recipe is a natural fit because every source of protein here — tofu and chickpeas — is entirely plant-based, so there's no need to swap anything out or second-guess the ingredient list. Garlic-infused oil does a lot of quiet heavy lifting, adding depth to the roasted vegetables and the seared tofu without any fuss. The technique of patting the chickpeas completely dry before roasting is a small step that pays off big, delivering that satisfying crunch in every bite. This is the kind of weeknight dinner that looks impressive enough for company but comes together with straightforward pantry staples.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice, uncooked
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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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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