Xanthan Gum Free Buddha Bowl with Tahini-Lemon Dressing
This bowl is a full-on feast — nutty brown rice, crispy roasted chickpeas, charred zucchini and bell pepper, golden seared tofu, and a creamy tahini-lemon dressing all piled together in one seriously satisfying meal. Every component pulls its weight, and the combination of textures alone — crunchy chickpeas, silky tofu, tender roasted veg — makes it hard to stop eating. For anyone avoiding xanthan gum, this recipe is naturally in the clear. Every ingredient here is whole and straightforward: grains, legumes, fresh vegetables, tamari, tahini, and lemon juice. There are no sauces, dressings, or packaged shortcuts that typically sneak in thickeners or stabilizers, which means you can cook with total confidence. The tahini dressing is the real star — just whisk tahini with fresh lemon juice, maple syrup, and a little water until it's glossy and pourable, and it ties every element of the bowl together beautifully. Patting the chickpeas completely dry before roasting is the small step that makes them genuinely crispy rather than chewy, and it's worth the extra minute. This is the kind of recipe that looks impressive on the table but comes together with nothing more than a sheet pan, a skillet, and a little patience.
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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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