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–+ servings
A vibrant and delicious bowl featuring crispy tofu, edamame, broccoli, shredded carrots, and noodles, drizzled with a creamy sauce. A perfect 20-Ingredient Rice Bowls Recipe.

20-Ingredient Rice Bowls Recipes (No Fuss)

Create beautiful and delicious rice bowls with this easy recipe. Perfect for busy cooks who want a flavorful and visually appealing meal without the fuss.
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Prep Time 25 minutes
Cook Time 30 minutes
Tofu Pressing 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Sauce
  • 1 inch piece fresh ginger peeled
  • 1 clove garlic 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
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper
  • 2 small bunches broccolini about 1 pound total
  • 1 pound rainbow carrots peeled and cut
  • 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
  • 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.
  3. Roast the vegetables: Toss broccolini and carrots with oil, salt, and pepper. Add to the baking sheet with the tofu. Roast at 400°F (200°C) for 25-30 minutes, or until tender and lightly browned.
  4. Cook the kohlrabi noodles according to package directions.
  5. Assemble the bowls: Divide kohlrabi noodles among four bowls. Top with roasted tofu, broccolini, carrots, edamame, basil, peanuts, and scallions.
  6. Drizzle generously with peanut sauce and sprinkle with toasted coconut flakes.

Notes

Kohlrabi noodles can be found in the produce section of many grocery stores or made by spiralizing kohlrabi. If you don't have a tofu press, wrap the tofu in paper towels and place a heavy object on top for at least 10 minutes.

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