Yeast Free Buddha Bowl with Tahini-Lemon Dressing

Total time55 min

Prep time20 min

Cook time35 min

Yeast Free Buddha Bowl with Tahini-Lemon Dressing

Colorful, satisfying, and packed with texture, this bowl brings together nutty brown rice, crispy roasted chickpeas, charred vegetables, and golden seared tofu — all tied together with a creamy tahini-lemon dressing that you'll want to put on everything. The dressing is the real star here: just tahini, fresh lemon juice, maple syrup, and a splash of water whisked into something silky and bright, with zero fermented or leavened ingredients to worry about. That matters more than it sounds, because so many store-bought dressings and sauces sneak in vinegar or other fermented components that can be tricky to avoid. Every element in this bowl is naturally free of those concerns, from the tamari-glazed tofu to the cumin-and-paprika-dusted chickpeas. Patting the chickpeas completely dry before roasting is the small step that makes them genuinely crispy rather than chewy — worth the extra minute with the paper towels. The garlic-infused oil does a lot of heavy lifting throughout, adding depth to the vegetables, the tofu, and the chickpeas without any complicated prep. It's the kind of meal that looks impressive in the bowl but comes together on a single sheet pan and one skillet, making it as practical as it is delicious.

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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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