This sweetgreen crispy rice bowl is one of my favorite copycat recipes. Perfectly crispy rice, tender marinated chicken, and fresh vegetables topped with an addictive spicy cashew dressing that rivals the original.
As someone with celiac, I've spent years tweaking recipes to be gluten-free and delicious. After falling in love with Sweetgreen's crispy rice bowl, I recreated it at home and perfected every element!
A Quick Look At The Recipe
- Total Time: 1 hour
- Recipe Difficulty: Easy
- Cooking Method: Roasting, pan-frying
- Main Ingredients: Wild rice, chicken, cashews
- Dietary Info: Gluten-free, dairy-free, high-protein
- Serves: 4
- Calories: 620 per serving
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Love love. Such a delicious salad, it tastes just like the original! Thanks for sharing, Emmy!
- vivi
The secret to a delicious sweetgreen salad recipe is in the marinated blackened chicken, the perfectly crispy rice, and the signature dressing.
Looking for more Sweetgreen recipes? Check out my Sweetgreen Harvest Bowl or my Sweetgreen Spicy Cashew Dressing, which is the exact dressing I used for this bowl! I have a whole collection of perfected copycat recipes from my favorite restaurants!
Why You'll Love This Recipe
- Budget-Friendly: Makes four generous bowls. Sweetgreen crispy rice salad at the restaurant costs $15-18 per bowl!
- Meal Prep Friendly: All components store separately for 4 days, letting you assemble fresh bowls throughout the week.
- Customizable Heat: Control the spice level of the rice and sweetgreen dressing recipe to match your preference.
- Nutrient-Dense: Has 28g of protein per serving with fiber-rich vegetables and healthy fats from almonds and cashews.
Sweetgreen Crispy Rice Bowl Key Ingredients
- Wild Rice: This nutty, chewy grain provides more protein than white rice (6.5g per cup).
- Tamari: A wheat-free fermented soy sauce that's less salty and more flavorful than regular soy sauce, tamari adds umami depth to both the chicken and crispy rice marinade without gluten.
- Cashews: The base of the dressing. Be sure to use raw cashews; they absorb moisture and blend well.
- Chicken Thighs: These contain 25% more iron than chicken breast and stay juicier during cooking due to higher fat content, making them ideal for the blackened spice coating.
- Puffed Rice: A light rice cereal that transforms into crispy bites when toasted with tamari & sriracha.
Substitutions & Variations
- Grain Swaps: Use quinoa or white rice in place of the wild rice. I make another delicious Chicken Crispy Rice Bowl that uses white rice!
- Nut-Free: Use sunflower seed butter or tahini in place of cashews.
- Tamari: Use coconut aminos for a soy-free option. You can also use gluten-free soy sauce or regular soy sauce (if gluten isn't a problem).
- Vegan Version: Replace chicken with crispy baked tofu or marinated tempeh strips. I make a delicious, crispy sticky tofu that would pair beautifully with this recipe as well!
- Spicy Lovers: Double the sriracha in the crispy rice, and add extra red pepper flakes to the dressing.
- Low-Carb: Skip the rice entirely and serve over cauliflower rice, spiralized zucchini noodles, or shredded cabbage.
How to Make a Sweetgreen Crispy Rice Bowl
- Step 1: Combine tamari, cumin, garlic powder, chili powder, and red pepper flakes in a shallow dish. Add chicken thighs and coat them completely. Cover and refrigerate for at least 20 minutes. Longer marination will deepen the flavor.
- Step 2: Place raw cashews in a small bowl and cover with hot water (I like to use boiling water). Let soak for about 30 minutes to soften. Combine the wild rice with 4 cups of water (or chicken broth) and a pinch of salt in a pot. Bring to a boil, then reduce to a simmer, cover, and cook until tender.
- Step 3: Toss the puffed rice with tamari, sriracha, and sesame oil until evenly coated. Pan-sear them in a skillet on medium-low heat until golden and crispy, stirring occasionally. Keep a close eye on the puffed rice; it can burn quickly.
- Step 4: Thinly slice carrots and red cabbage, chop the cucumber, and roughly chop or crush roasted almonds. Wash and dry the arugula thoroughly.
- Step 5: In a high-speed blender or food processor, combine soaked cashews, honey, fresh cilantro, rice vinegar, tamari, sesame oil, minced garlic, grated fresh ginger, lime juice, and red pepper flakes. Blend until smooth, adding a small amount of water if needed to reach a pourable consistency.
- Step 6: Preheat the oven broiler to high. Place the marinated chicken on a baking sheet & broil the chicken until the outside is nicely blackened and the internal temperature reaches 165°F when checked with a meat thermometer. Let the chicken rest for a few minutes before slicing against the grain.
- Step 7: Assemble the Bowls! Divide cooked wild rice among bowls as the base. Layer arugula, sliced blackened chicken, carrots, cabbage, cucumber, roasted almonds, and crispy rice on top. Drizzle generously with the dressing and serve with lime wedges and fresh cilantro. Enjoy!
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Sweetgreen Crispy Rice Bowl Expert Tips
- Always Marinade the Chicken: The acid in tamari tenderizes the chicken while the spices create a flavorful crust. Even 20 minutes makes a difference. If you have time, marinade a couple of hours in advance!
- Soak the Cashews: Soak the cashews for at least 30 minutes before blending them into the dressing. This makes for a creamier consistency. Take a deep dive into perfecting this component by reading my Spicy Cashew Dressing Recipe.
- Build Bowls Just Before Eating: Assemble right before serving so the crispy rice stays crunchy and vegetables remain fresh and crisp.
Frequently Asked Questions
How much protein is in a Sweetgreen Crispy Rice Bowl?
This bowl contains 28 grams of protein.
What is in the Sweetgreen Crispy Rice Bowl?
This bowl from Sweetgreen features a base of wild rice topped with blackened chicken, fresh arugula, carrots, red cabbage, cucumber, roasted almonds, and crispy puffed rice. It's finished with a creamy, spicy cashew dressing and served with lime wedges and fresh cilantro for brightness.
Can I make this Sweetgreen bowl ahead for meal prep?
Yes, store all components separately and assemble just before eating. The wild rice, chicken, and dressing keep for 4 days refrigerated, while crispy rice stays fresh at room temperature for 3 days. Prep vegetables the night before for grab-and-go convenience.
What makes the crispy rice crispy instead of soggy?
The key to crispy rice is using puffed rice (not cooked rice) for the crispy element, and coating it with just enough tamari-sriracha mixture to season without saturating.
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
Crispy Rice Bowl Sweetgreen Copycat
This sweetgreen crispy rice bowl is one of my favorite copycat recipes. Perfectly crispy rice, tender marinated chicken, and crunchy vegetables come together with an addictive spicy cashew dressing that rivals the original.
Ingredients
Bowl Ingredients
- 2 Cups Wild Rice
- 2 Large Carrots thinly sliced
- 2 Cups Arugula
- 2 Cups Red Cabbage thinly sliced
- 1 Large Cucumber chopped
- ½ Cup Roasted Almonds chopped or crushed
- Lime Wedges for serving
- Cilantro for serving
Blackened Chicken
- 8 Chicken Thighs or Breasts or 2 pounds
- ¼ Cup Tamari or gluten free soy sauce
- ½ Tablespoon Cumin
- ½ Tablespoon Garlic Powder
- ½ Tablespoon Chilli Powder
- 1 Teaspoon Red Pepper Flakes
- 2 Tablespoons Olive Oil
Crispy Rice
- 1 Cup Puffed Rice
- 2 Tablespoons Tamari or gluten-free soy sauce
- 2 Tablespoons Sriracha
- 1 Tablespoon Sesame Oil
Sweetgreen Spicy Cashew Dressing
- 1 Cup Cashews soaked
- 2 Tablespoons Honey or Maple Syrup
- ½ Cup Fresh Cilantro
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Tamari or gluten free soy sauce
- 1 Tablespoon Sesame Oil
- 2 Cloves Garlic minced
- 1 Tablespoon Ginger minced
- 1 Lime juiced
- 1-2 Teaspoons Pepper Flakes
Instructions
- Combine tamari, cumin, garlic powder, chili powder, and red pepper flakes in a large bowl. Coat chicken thoroughly and refrigerate for at least 20 minutes.
- Cover raw cashews with hot water (I usually use boiling) and soak for 30 minutes. Drain before blending to create a smooth, creamy dressing.
- Rinse wild rice under cold water until clear. Simmer in water or chicken broth with a pinch of salt until tender but slightly chewy.
- Heat a skillet over medium-low heat and add a bit of sesame oil. Toss the puffed rice with tamari and sriracha, then spread in a single layer in the skillet. Cook, stirring occasionally, until golden and crispy. Keep a close eye puffed rice can burn quickly.
- Thinly slice carrots and red cabbage, chop cucumber, then roughly chop or crush roasted almonds. Wash and dry arugula.
- Blend soaked cashews with honey, fresh cilantro, rice vinegar, tamari, sesame oil, minced garlic, grated ginger, lime juice, and red pepper flakes until smooth. Add a little water if needed for a pourable consistency.
- Set the oven to broil on high. Place marinated chicken on a lined baking sheet and broil until the outside is nicely blackened and the internal temperature reaches 165°F. Let rest before slicing against the grain.
- Divide cooked wild rice among bowls. Top with arugula, sliced chicken, carrots, cabbage, cucumber, toasted almonds, and pan-seared crispy rice. Drizzle generously with the dressing and serve with lime wedges and fresh cilantro.
Notes
- Marinate the Chicken: Even 20 minutes in tamari and spices tenderizes the chicken and builds a flavorful crust.
- Assemble Just Before Serving: Keeps crispy rice crunchy and vegetables fresh.
- Crispy Rice: Watch closely while baking; puffed rice can burn quickly.
- Gluten-Free Modifications:
- I use tamari in this recipe; regular soy sauce is NOT gluten-free.
- Check all packaged ingredients (puffed rice, sriracha, rice vinegar, etc.) to ensure they're labeled gluten-free.
Nutrition
Calories: 620kcalCarbohydrates: 87gProtein: 28gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 2074mgPotassium: 1082mgFiber: 10gSugar: 9gVitamin A: 7562IUVitamin C: 37mgCalcium: 113mgIron: 6mg
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Riley says
So so so good!
Vivi says
Love love. Such a delicious salad—it tastes just like the original! Thanks for sharing Emmy!
Kay says
I love your spicy cashew dressing recipe! It's best copycat I’ve found for this! Thanks for sharing!
Annalea says
Love the crispy rice—thanks for sharing