Shellfish Free Buddha Bowl with Tahini-Lemon Dressing
Bowl meals can be a minefield when you're avoiding shellfish, since restaurant versions often sneak in shrimp, crab, or mystery sauces that trace back to the sea. This one keeps things completely on land — and honestly, it doesn't miss a thing. Crispy roasted chickpeas, golden seared tofu, charred zucchini, red bell pepper, and sweet cherry tomatoes all pile onto a base of nutty brown rice and fresh baby spinach, making every bite feel substantial and satisfying. The real star is the tahini-lemon dressing: just tahini, fresh lemon juice, maple syrup, and a little water whisked together into something creamy, tangy, and completely addictive. Patting the chickpeas bone-dry before roasting is the small step that makes them shatteringly crisp rather than chewy, and the tamari-glazed tofu adds a savory, umami-rich punch that rounds out the whole bowl. Scallion greens and optional sesame seeds finish everything off with a little freshness and crunch. It's the kind of meal that looks impressive enough for company but comes together on a single sheet pan and one skillet — a genuinely craveable weeknight win.
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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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