Seed Oil Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, nourishing, and genuinely satisfying, this bowl layers nutty brown rice, charred vegetables, crispy chickpeas, and golden seared tofu into something that feels like a restaurant meal you made yourself. The tahini-lemon dressing ties everything together with a creamy, tangy richness that's hard to stop drizzling. Every component gets its fat from garlic-infused oil, which means no canola, no soybean oil, no sunflower oil — none of the industrially processed seed oils that sneak into so many "healthy" recipes. Avoiding those oils at home is usually straightforward, but getting crispy chickpeas and properly seared tofu without reaching for a neutral seed oil can feel like a puzzle — this recipe solves it cleanly. The tofu gets a hit of tamari at the end of the sear, locking in a savory, umami-forward crust that makes it genuinely craveable. Fresh baby spinach, scallion greens, and optional sesame seeds finish each bowl with brightness and a little texture. It's the kind of weeknight dinner that looks impressive, eats like comfort food, and leaves you feeling good about every ingredient in it.
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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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