Vegetarian Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Vegetarian Buddha Bowl with Tahini-Lemon Dressing

Few bowls manage to hit every texture and flavor note at once, but this one genuinely delivers — chewy brown rice, crispy roasted chickpeas, charred vegetables, and golden seared tofu all piled together in one deeply satisfying meal. The tahini-lemon dressing is the real star, whisked together from tahini, fresh lemon juice, and a touch of maple syrup into something tangy, nutty, and just rich enough to pull every component together. Pressing the tofu and patting the chickpeas completely dry before cooking are the two small steps that make a big difference, giving you that crave-worthy crispness rather than anything soft or soggy. Roasting the zucchini, red bell pepper, and cherry tomatoes alongside the chickpeas on the same sheet pan keeps things efficient while coaxing out deep, caramelized edges that make the vegetables taste far more interesting than a simple steam or sauté ever could. The garlic-infused oil used throughout adds a mellow, savory backbone without any harsh bite, and the scallion greens scattered on top at the end bring a fresh, bright finish. This is the kind of plant-based cooking that doesn't ask you to compromise — it's genuinely filling, genuinely flavorful, and built entirely from ingredients you can feel good about.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice, uncooked
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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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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