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–+ servings
A vibrant bowl of 20-Ingredient Rice Bowls featuring noodles, crispy tofu, broccoli, carrots, and edamame with a creamy sauce.

20-Ingredient Rice Bowls

This recipe provides a no-fuss approach to creating delicious and healthy rice bowls for dinner. It focuses on simple preparation and fresh ingredients.
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Prep Time 25 minutes
Cook Time 30 minutes
Marinating Tofu 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 peeled
  • 1 clove garlic peeled
  • 1/2 cup natural creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons rice vinegar or freshly squeezed lime juice
  • 3 + water more as needed
  • 2 teaspoons maple syrup
  • 1 teaspoon toasted sesame oil
For the bowls
  • 1 14 to 16-ounce package extra-firm tofu pressed and cut into 1-inch cubes
  • 1 tablespoon soy sauce or tamari
  • Kosher salt
  • Freshly ground black pepper
  • 2 small bunches broccolini about 1 pound total, trimmed
  • 1 pound rainbow carrots peeled and cut into 1-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, garlic, peanut butter, soy sauce, rice vinegar, 3 tablespoons water, maple syrup, and sesame oil in a blender. Blend until smooth, adding more water 1 tablespoon at a time if needed to reach desired consistency.
  2. Marinate the tofu: In a medium bowl, toss tofu cubes with soy sauce, salt, and pepper. Let marinate for at least 15 minutes.
  3. Roast the vegetables: Preheat oven to 400°F (200°C). On a baking sheet, toss broccolini and carrots with avocado oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly browned.
  4. Cook the kohlrabi noodles: Heat a large skillet over medium-high heat. Add kohlrabi noodles and cook, stirring occasionally, for 5-7 minutes, or until tender-crisp.
  5. Assemble the bowls: Divide the kohlrabi noodles among four bowls. Top with roasted vegetables, marinated tofu, edamame, basil, peanuts, and scallions. Drizzle generously with peanut sauce and sprinkle with toasted coconut flakes.

Notes

Recipe Notes: Kohlrabi noodles can be made using a spiralizer or julienne peeler. If you don't have kohlrabi, you can substitute with zucchini noodles or rice.

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