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A vibrant and colorful 20-ingredient rice bowl featuring noodles, crispy tofu, broccoli, carrots, edamame, and a creamy peanut dressing.

20-Ingredient Rice Bowls

A no-fuss recipe for healthy rice bowls with a flavorful peanut sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Tofu Pressing 10 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 tablespoons water plus 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
  • 1 tablespoon soy sauce or tamari
  • Kosher salt
  • Freshly ground black pepper
  • 2 small bunches broccolini about 1 pound total
  • 1 pound rainbow carrots
  • 1/2 cup fresh basil leaves
  • 1/4 cup unsalted, roasted peanuts
  • 2 medium scallions
  • 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

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 teaspoon 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 and bake at 400°F (200°C) for 20-25 minutes, or until golden brown.
  3. Prepare the vegetables: Trim the broccolini and chop carrots into bite-sized pieces. Toss broccolini and carrots with avocado oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, until tender and slightly browned.
  4. Cook the kohlrabi noodles according to package directions. Drain well.
  5. Assemble the bowls: Divide the kohlrabi noodles among four bowls. Top with baked tofu, roasted broccolini, roasted carrots, edamame, basil leaves, roasted peanuts, and sliced scallions. Drizzle generously with peanut sauce and sprinkle with toasted coconut flakes.

Notes

Recipe Notes: Kohlrabi noodles can be found in the produce section of many grocery stores. If you cannot find them, you can substitute with spiralized zucchini or spaghetti squash.

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