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A vibrant bowl featuring tofu, rice noodles, edamame, carrots, and peanut sauce, perfect for 20-Ingredient Rice Bowls Recipes.

20-Ingredient Rice Bowls Recipes (No Fuss)

I first made a rice bowl for my kids after a busy day at the hospital using leftover ingredients. They ate it quickly and asked for more. This experience taught me that simple meals can be delicious. I now focus on creating easy, nourishing recipes like this one for busy families.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian-inspired
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Sauce
  • 1 inch piece fresh ginger
  • 1 garlic clove
  • 1/2 cup natural creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons rice vinegar or freshly squeezed lime juice
  • 3 tablespoons water, plus more as needed
  • 2 teaspoons maple syrup
  • 1 teaspoon toasted sesame oil
For the Bowls
  • 1 package (14 to 16-ounce) extra-firm tofu Pressed and cubed
  • 1 tablespoon soy sauce or tamari For tofu
  • 1 pinch Kosher salt
  • 1 pinch Freshly ground black pepper
  • 2 small bunches broccolini (about 1 pound total) Cut into bite-sized pieces
  • 1 pound rainbow carrots Peeled and thinly sliced or spiralized
  • 1/2 cup fresh basil leaves Roughly chopped
  • 1/4 cup unsalted, roasted peanuts Roughly chopped, for topping
  • 2 medium scallions Thinly sliced
  • 2 tablespoons avocado or olive oil For cooking
  • 1 1/2 pounds kohlrabi noodles If using fresh, blanch briefly
  • 1 cup shelled edamame Thawed if frozen
  • 1/4 cup unsweetened toasted coconut flakes For topping

Equipment

  • Blender or food processor
  • Large skillet or wok
  • Large pot

Method
 

  1. Prepare the peanut sauce. Combine the ginger, garlic, peanut butter, soy sauce, rice vinegar, water, maple syrup, and sesame oil in a blender or food processor. Blend until smooth. Add more water, one teaspoon at a time, if the sauce is too thick to pour.
  2. Prepare the tofu. Toss the cubed tofu with 1 tablespoon of soy sauce, salt, and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the tofu until golden brown and slightly crispy on all sides, about 8 to 10 minutes. Remove from the skillet and set aside.
  3. Cook the vegetables. Add the remaining 1 tablespoon of oil to the same skillet. Add the broccolini and carrots. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 to 7 minutes. If using kohlrabi noodles, cook them according to package directions or blanch them for 1 minute if fresh, then drain well.
  4. Assemble the bowls. Divide the kohlrabi noodles among four bowls. Top each bowl with the cooked tofu, broccolini, carrots, and shelled edamame.
  5. Finish the bowls. Drizzle a generous amount of the peanut sauce over the ingredients in each bowl. Garnish with fresh basil, chopped peanuts, sliced scallions, and toasted coconut flakes.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 25gFat: 35gSaturated Fat: 6gSodium: 550mgPotassium: 800mgFiber: 10gSugar: 15gVitamin A: 6000IUVitamin C: 80mgCalcium: 150mgIron: 4mg

Notes

If you do not have kohlrabi noodles, you can substitute them with 1 1/2 pounds of cooked brown rice or quinoa for a more traditional bowl base. This recipe is naturally gluten-free if you use tamari instead of soy sauce.

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