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A vibrant bowl of 20-Ingredient Rice Bowl featuring crispy tofu, broccoli, zucchini noodles, and carrots with a creamy sauce.

20-Ingredient Rice Bowls Recipes (No Fuss)

Discover a fuss-free way to create delicious and healthy rice bowls with this recipe. Perfect for busy individuals and families, it offers a vibrant, multicultural meal solution that's both easy and exciting to prepare.
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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: Global Fusion
Calories: 650
Ingredients Equipment Method Nutrition 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
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 small bunches broccolini about 1 pound total
  • 1 pound rainbow carrots peeled and cut into 2-inch 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. Add more water, 1 tablespoon at a time, 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 the broccolini and carrots with avocado 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 slightly browned, flipping halfway through.
  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 roasted tofu, broccolini, carrots, edamame, basil, peanuts, and scallions. Drizzle generously with peanut sauce and sprinkle with toasted coconut flakes.

Nutrition

Calories: 650kcalCarbohydrates: 55gProtein: 30gFat: 35gSaturated Fat: 8gSodium: 900mgPotassium: 700mgFiber: 12gSugar: 15gVitamin A: 150IUVitamin C: 70mgCalcium: 20mgIron: 15mg

Notes

Recipe Notes: For kohlrabi noodles, you can use a spiralizer or julienne peeler to create noodles from kohlrabi. If you don't have kohlrabi, you can substitute with zucchini noodles or even cooked rice.

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