Turmeric Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Turmeric Free Buddha Bowl with Tahini-Lemon Dressing

Colorful, satisfying, and built from whole ingredients, this bowl delivers serious flavor without a trace of the golden spice that so many similar recipes lean on. Roasted chickpeas come out of the oven genuinely crispy thanks to a thorough pat-dry before they hit the pan, while zucchini, red bell pepper, and cherry tomatoes pick up lightly charred edges that make them anything but boring. The seared tofu gets a quick tamari glaze that caramelizes in the skillet, adding a savory, umami-rich element that holds its own against all the other components. Everything sits on a bed of nutty brown rice and fresh baby spinach, so each bite has a little of everything — crunch, tenderness, and a bit of green freshness. The real star is the tahini-lemon dressing, which comes together in minutes and strikes that perfect balance between rich, tangy, and just slightly sweet from a touch of maple syrup. For anyone navigating a sensitivity to turmeric, this is the kind of recipe that proves you don't have to sacrifice depth or warmth — cumin and smoked paprika do all the heavy lifting here, and they do it beautifully.

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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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