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–+ servings
A vibrant and colorful 20-Ingredient Rice Bowl Recipe featuring crispy pan-fried tofu, spiralized zucchini, broccoli, carrots, and a creamy peanut sauce.

20-Ingredient Rice Bowls Recipes (No Fuss)

Discover a simple and satisfying way to create delicious rice bowls with minimal effort. This recipe is perfect for busy weeknights or meal prep, offering a healthy and flavorful 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
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Sauce
  • 1 inch piece fresh ginger grated
  • 1 clove garlic minced
  • 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 into sticks
  • 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

Method
 

  1. Make the peanut sauce: Combine all peanut sauce ingredients 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.
  3. Roast the vegetables: Preheat oven to 400°F (200°C). On a baking sheet, toss broccolini and carrots with oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly browned.
  4. Cook the tofu: While vegetables roast, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 8-10 minutes.
  5. Warm the kohlrabi noodles: Add the remaining 1 tablespoon of oil to the skillet. Add kohlrabi noodles and edamame. Cook for 3-5 minutes, until heated through.
  6. Assemble the bowls: Divide the kohlrabi noodles and edamame among four bowls. Top with roasted vegetables, cooked tofu, basil, peanuts, scallions, and coconut flakes.
  7. Drizzle with peanut sauce and serve.

Notes

Kohlrabi noodles can be found pre-spiralized in the produce section of many grocery stores, or you can make your own using a spiralizer.

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