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–+ servings
A vibrant 20-ingredient rice bowl featuring crispy tofu, edamame, broccoli, shredded carrots, and zucchini noodles with a creamy dressing.

20-Ingredient Rice Bowls Recipes (No Fuss)

This recipe offers a flavorful and convenient way to create a satisfying meal with a variety of ingredients. It's designed for busy individuals and families looking for healthy and easy-to-prepare options.
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Prep Time 25 minutes
Cook Time 30 minutes
Noodle Prep 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 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
  • 1 pinch Kosher salt
  • 1 pinch 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 bowl

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. Add more water if needed to reach desired consistency.
  2. Prepare the tofu: Press the tofu to remove excess water. Cut into 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.
  3. Prepare the vegetables: Chop broccolini into bite-sized pieces. Peel and slice carrots. Thinly slice scallions. Chop basil leaves.
  4. Roast the vegetables: Toss broccolini and carrots with avocado oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20 minutes, or until tender-crisp.
  5. Prepare the kohlrabi noodles: If using pre-made noodles, follow package instructions. If making your own, spiralize kohlrabi and briefly sauté or blanch until tender.
  6. Assemble the bowls: Divide kohlrabi noodles among four bowls. Top with baked tofu, roasted broccolini, carrots, edamame, basil, peanuts, and scallions. Drizzle generously with peanut sauce. Sprinkle with toasted coconut flakes.

Notes

Recipe Notes: For kohlrabi noodles, you can spiralize kohlrabi or use a vegetable peeler to create ribbons. If you don't have kohlrabi, you can substitute with zucchini noodles or cauliflower rice.

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