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A vibrant bowl of 20-Ingredient Rice Bowls topped with crispy tofu, edamame, broccoli, and shredded carrots, drizzled with sauce.

20-Ingredient Rice Bowls Recipes (No Fuss)

Create delicious and vibrant rice bowls at home with this easy-to-follow recipe. Perfect for a healthy and satisfying meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Tofu Pressing 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Sauce
  • 1 inch fresh ginger peeled and roughly chopped
  • 1 garlic clove peeled
  • 1/2 cup natural creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons rice vinegar or lime juice
  • 3 tablespoons water plus more as needed
  • 2 teaspoons maple syrup
  • 1 teaspoon toasted sesame oil
For the Bowls
  • 1 package extra-firm tofu 14 to 16-ounce, pressed
  • 1 tablespoon soy sauce or tamari
  • Kosher salt
  • Freshly ground black pepper
  • 2 small bunches broccolini about 1 pound total
  • 1 pound rainbow carrots peeled and cut into bite-sized pieces
  • 1/2 cup fresh basil leaves
  • 1/4 cup unsalted, roasted peanuts
  • 2 medium scallions thinly sliced
  • 2 tablespoons avocado or olive oil
  • 1 1/2 pounds kohlrabi noodles see Recipe Notes
  • 1 cup shelled edamame thawed if frozen
  • 1/4 cup unsweetened toasted coconut flakes

Equipment

  • Blender
  • Baking sheet
  • Large skillet
  • Tofu press (optional)

Method
 

  1. Make the peanut sauce: Combine ginger, garlic, peanut butter, soy sauce, rice vinegar, water, maple syrup, and sesame oil in a blender. Blend until smooth, adding more water if needed to reach desired consistency.
  2. Prepare the tofu: Cut the pressed tofu into 1-inch cubes. Toss with soy sauce, salt, and pepper. Spread on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until golden brown and slightly crispy.
  3. Roast the vegetables: Toss broccolini and carrots with avocado oil, salt, and pepper. Spread on a separate baking sheet and roast alongside the tofu for 20-25 minutes, or until tender and slightly caramelized.
  4. Cook the kohlrabi noodles: Heat a large skillet over medium-high heat. Add the kohlrabi noodles and cook for 3-5 minutes, stirring occasionally, until tender-crisp.
  5. Assemble the bowls: Divide the kohlrabi noodles among four bowls. Top with baked tofu, roasted broccolini, roasted carrots, edamame, basil leaves, peanuts, and scallions.
  6. Drizzle generously with peanut sauce and sprinkle with toasted coconut flakes.

Notes

For the kohlrabi noodles, you can use a spiralizer or julienne peeler. If you don't have kohlrabi, you can substitute with zucchini noodles or rice noodles.

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