Rye Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Rye Free Buddha Bowl with Tahini-Lemon Dressing

Colorful, satisfying, and packed with texture, this grain bowl brings together crispy roasted chickpeas, charred vegetables, golden seared tofu, and nutty brown rice in one seriously craveable meal. The creamy tahini-lemon dressing — made with just tahini, fresh lemon juice, maple syrup, and a splash of water — ties everything together with a bright, slightly sweet tang that makes you want to drizzle it on everything. Every single component here is naturally free from rye, so there's no need to scrutinize labels or swap out grains; brown rice is the base, and it does the job beautifully. Tamari steps in where soy sauce might otherwise introduce hidden grain concerns, keeping the tofu marinade clean and deeply savory. Roasting the chickpeas until genuinely dry and golden is the move that takes this bowl from good to great — they come out crackling and spiced with cumin and smoked paprika, adding a satisfying crunch against the tender zucchini, bell pepper, and tomatoes. Baby spinach, scallion greens, and optional sesame seeds finish each bowl with freshness and a little pop of color. This is the kind of meal-prep-friendly dinner that looks impressive, eats like comfort food, and leaves everyone at the table happy.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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