Vegan Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Vegan Buddha Bowl with Tahini-Lemon Dressing

Few meals manage to be this satisfying, colorful, and completely plant-based all at once. The base of nutty brown rice and fresh baby spinach gets loaded with three different toppings — cumin-and-paprika-roasted chickpeas, charred zucchini, bell pepper, and cherry tomatoes, plus golden pan-seared tofu glazed in tamari — so every forkful has something going on. The real star is the tahini-lemon dressing, whisked together with maple syrup and fresh lemon juice until it's thick, tangy, and just a little sweet, the kind of sauce you'll want to drizzle on everything. Getting the chickpeas genuinely crispy is the one technique worth paying attention to: patting them completely dry before they hit the oven makes all the difference between crunchy little bites and sad, chewy ones. Because every component here is built from whole, minimally processed ingredients, there's no need to scrutinize labels or worry about hidden animal products sneaking in. It's the kind of bowl that looks impressive enough to serve to guests but is straightforward enough to become a regular weeknight rotation.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice, uncooked
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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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