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–+ servings
A vibrant bowl of 20-Ingredient Rice Bowls with crispy tofu, edamame, shredded carrots, and roasted broccoli.

20-Ingredient Rice Bowls Recipes (No Fuss)

Create flavorful and vibrant rice bowls with this easy recipe. It's perfect for busy individuals and families who want nutritious and varied meals without extensive cooking.
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Prep Time 25 minutes
Cook Time 20 minutes
Tofu Pressing 15 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Sauce
  • 1 inch piece fresh ginger peeled
  • 1 clove garlic
  • 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
  • 1 tablespoon soy sauce or tamari
  • Kosher salt
  • Freshly ground black pepper
  • 2 small bunches broccolini about 1 pound total
  • 1 pound rainbow carrots
  • 1/2 cup fresh basil leaves
  • 1/4 cup unsalted, roasted peanuts
  • 2 medium scallions
  • 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. Press the tofu for at least 15 minutes. While the tofu presses, prepare the peanut sauce. In a blender, combine the ginger, garlic, peanut butter, soy sauce, rice vinegar, water, maple syrup, and sesame oil. Blend until smooth, adding more water if needed to reach your desired consistency.
  2. Cut the pressed tofu into 1-inch cubes. Toss the tofu with 1 tablespoon of soy sauce, salt, and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove from skillet and set aside.
  3. Trim the broccolini and peel the carrots. Cut the carrots into bite-sized pieces. Add the remaining 1 tablespoon of oil to the skillet. Add the broccolini and carrots and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper.
  4. Thinly slice the basil, peanuts, and scallions. Prepare the kohlrabi noodles according to recipe notes (usually by spiralizing or using a julienne peeler).
  5. Assemble the bowls: Divide the kohlrabi noodles among four bowls. Top with cooked tofu, broccolini, carrots, edamame, and coconut flakes. Drizzle generously with the peanut sauce and garnish with basil, peanuts, and scallions.

Notes

For the kohlrabi noodles, you can spiralize the kohlrabi or use a julienne peeler to create noodle-like strands. If you don't have kohlrabi, you can substitute with zucchini noodles or even cooked rice.

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