Anti Inflammatory Gluten Free Buddha Bowl with Tahini Dressing

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Gluten Free Buddha Bowl with Tahini Dressing

This vibrant bowl layers warm, spiced roasted sweet potato and crisp golden chickpeas over fluffy brown rice, then piles on crunchy red cabbage, cool cucumber, creamy avocado, and a bed of baby spinach for real texture contrast in every bite. The tahini dressing, brightened with fresh lemon juice and a touch of cumin, brings everything together with a nutty, tangy richness that coats each component without weighing the bowl down. Olive oil, turmeric-toned smoked paprika, and a handful of toasted sesame seeds round things out with gentle warmth and depth rather than heavy, processed flavors. It's built entirely from whole plants and simple pantry staples, which makes it an easy, satisfying choice for anyone eating with inflammation in mind. Colorful, nourishing, and just as good for a make-ahead lunch as a weeknight dinner, this one earns a regular spot in the rotation.

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Ingredients

4 servings

For the rice

1 cup long-grain brown rice, rinsed
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2 cups water
¼ tsp salt

For the roasted vegetables

1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp water
1 tbsp olive oil
1 tsp tamari
½ tsp ground cumin
¼ tsp salt, or to taste

For the bowls

4 cups baby spinach or mixed greens
1 cup red cabbage, thinly shredded
1 medium cucumber, halved lengthwise and sliced
1 medium avocado, pitted and sliced

For serving

2 tbsp sesame seeds, toasted (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the sweet potato cubes and drained chickpeas on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with the cumin, smoked paprika, salt, and black pepper. Toss to coat evenly and spread into a single layer.
2
Roast on the center rack for 25–30 minutes, flipping once halfway through, until the sweet potato is tender when pierced with a fork and the chickpeas are golden and slightly crisp at the edges.

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