Gluten Free Buddha Bowl with Tahini Dressing
This bowl is a full meal in the best possible way — nutty brown rice as the base, cumin-and-smoked-paprika-roasted sweet potato and chickpeas on top, and a creamy tahini dressing that ties every single component together. The vegetables come out of the oven golden at the edges and deeply savory, while the fresh spinach, shredded red cabbage, cucumber, and avocado keep things bright and satisfying. One detail worth noting: the dressing uses tamari instead of regular soy sauce, which is the small but important swap that keeps the whole bowl free from wheat without sacrificing any of that umami depth. Everything here is naturally whole-food and unfussy — no specialty flours, no swaps that require a trip to three different stores. It serves 4, and because the rice and roasted vegetables can be prepped at the same time, the whole thing comes together without a lot of juggling. Finish with toasted sesame seeds and fresh cilantro if you have them, because that final layer of crunch and fragrance really does make a difference.
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain brown rice, rinsed
- 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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