Turkey Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Turkey Free Buddha Bowl with Tahini-Lemon Dressing

This bowl is a full-on feast of textures and flavors — nutty brown rice, golden seared tofu, crispy roasted chickpeas, and charred vegetables all brought together by a creamy, tangy tahini-lemon dressing. The chickpeas get patted completely dry before hitting the oven, which is the secret to that satisfying crunch that holds up even after you pour the dressing on. Zucchini, red bell pepper, and cherry tomatoes roast alongside them until their edges caramelize, adding a natural sweetness that balances the brightness of the lemon. The tahini dressing comes together in minutes — just whisk, thin to your liking, and drizzle generously. For anyone avoiding poultry entirely, this recipe is built entirely around plant-based protein sources, so there's no substitution needed and nothing to work around. It's the kind of meal that looks impressive enough for company but is genuinely practical for a weeknight, especially since the rice, chickpeas, and vegetables can all be prepped at the same time.

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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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