Crispy Rice Bowl (Sweetgreen Dupe)
Nov 01, 2024 10:13 AM
The Crispy Rice Bowl at sweetgreen is my personal favorite. It's made with arugula, wild rice, blackened chicken, fresh veggies, seasoned crispy rice, and a delicious spicy cashew dressing. Since sweetgreen is pretty expensive, I decided to make my own at home!
This recipe is perfect for meal prep, and will save you money!
It's cliché to call a recipe addictive, but I really can't stop making these bowls. There are a decent amount of components, but everything is pretty easy to make. The chicken is marinated in a spiced oil-balsamic mixture, then grilled until slightly charred.
Wild rice is cooked in broth for extra flavor, then puffed rice is toasted with soy sauce and spices. Carrot, cucumber, and cabbage add freshness, while toasted almonds add crunch.
The whole thing is then topped with a spicy and creamy cashew dressing. There's a reason why this is one of sweetgreen's most popular bowls and one of our most requested recipes!
Ingredients:
Blackened Chicken
- 2 pounds chicken breast or thighs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt (use less if using table salt or fine sea salt)
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- ½ heaping teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
Crispy Rice
- 1 cup puffed rice cereal
- 2 tsp soy sauce
- 1 tbsp sesame oil (or another neutral oil)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground ginger
Spicy Cashew Dressing
- ¾ cup raw, unsalted cashews
- ¼ cup fresh cilantro
- 1 medium clove garlic
- 1 tablespoon fresh minced ginger
- 1 teaspoon kosher salt (use less if using table salt or fine sea salt)
- 1 teaspoon red pepper flakes (use less if you don't want it as spicy)
- 1 tablespoon sesame oil (I use toasted sesame oil)
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup, honey or agave
- 1 tablespoon lime juice
- ~½ cup water (you may have to adjust depending on how long you soak the cashews)
For serving
- 2 cups dry wild rice blend
- Optional: 3 ½ cups vegetable broth (can also use water)
- 8 ounces arugula
- 1 ½ cups chopped cucumber
- 1 ½ cups grated or thinly sliced carrot
- 1 ½ cups thinly sliced cabbage
- ¾ cup toasted almonds, chopped
- Optional: cilantro and lime wedges for serving
Total Time:
90 minutes
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