Tree Nut Free Buddha Bowl with Tahini-Lemon Dressing
Colorful, satisfying, and packed with plant-based protein, this bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen. The creamy tahini-lemon dressing is the real star — just tahini, fresh lemon juice, maple syrup, and a splash of water whisked into something silky and bright that ties every component together beautifully. Crispy oven-roasted chickpeas, charred zucchini, sweet red bell pepper, and golden seared tofu all land on a bed of fluffy brown rice and fresh baby spinach, so every bite has a different texture going on. For anyone navigating tree nut allergies, bowls like this can be a minefield at restaurants where almond-based sauces or cashew cremas sneak in — here, the dressing is built entirely on sesame tahini, and every ingredient is straightforward and easy to verify. The garlic-infused oil does a lot of quiet work throughout, adding depth to the roasted vegetables, the chickpeas, and the tofu without any fuss. Scallion greens and an optional sprinkle of sesame seeds finish things off with a little freshness and crunch. It's the kind of bowl you'll want on regular rotation.
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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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