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

20-Ingredient Rice Bowls Recipes (No Fuss)

This recipe offers a simple yet flavorful rice bowl solution for busy individuals and families. It emphasizes minimal effort in the kitchen while incorporating a variety of ingredients for a well-rounded meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Noodle Prep 10 minutes
Total Time 55 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 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 and cubed
  • 1 tablespoon soy sauce or tamari
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 small bunches broccolini about 1 pound total, trimmed
  • 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

Method
 

  1. Make the peanut sauce: Combine ginger and garlic in a blender. Blend until finely minced. Add peanut butter, soy sauce, rice vinegar, water, maple syrup, and sesame oil. Blend until smooth, adding more water by the tablespoon if needed to reach desired consistency.
  2. Prepare the tofu: In a bowl, toss the cubed tofu 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 20-25 minutes, or until vegetables are tender and tofu is golden brown.
  4. Cook the kohlrabi noodles according to package directions or your preferred method (this may involve a quick sauté or steaming). This step typically takes about 10 minutes.
  5. Assemble the bowls: Divide the kohlrabi noodles among four bowls. Top with roasted tofu, broccolini, carrots, edamame, basil, peanuts, scallions, and coconut flakes.
  6. Drizzle generously with the peanut sauce before serving.

Notes

Recipe Notes: For kohlrabi noodles, you can spiralize fresh kohlrabi or purchase pre-spiralized noodles from many grocery stores. If using fresh kohlrabi, peel it and use a spiralizer to create noodles. You can then either lightly sauté them in a pan with a little oil for 5-7 minutes until tender-crisp, or steam them for about 5 minutes. Adjust cooking time based on your desired texture.

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