This copycat recipe will go down in history. Thai salads are my weakness, and this Sweet Green Crispy Rice Bowl is unmatched. The crispy rice (or quinoa, which is what I used in this recipe) adds the perfect crunch, paired with fresh veggies, deliciously seasoned chicken, and a Spicy Cashew Dressing—unreal.

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Breaking Down the Ingredients

I listed amounts of each ingredient in the recipe card, but make the bowl to your taste! What I mean by that is add more or less of what your favorite veggies and ingredients are!

Chicken Thighs are what I used for this recipe, but chicken breast or rotisserie chicken would work as well. 4-6 thighs should be plenty to serve 4 people. I use 4 for this recipe!

Carrots make this recipe even crunchier! I like to buy large carrots and chop about 4 of them.

Kale is one of my favorite type of greens! I typically use around 2 cups or handfuls of kale in this recipe.

Red Cabbage is another key ingredient. I cup the red cabbage into strips for this recipe!

Cucumber are my all time favorite veggie and make this recipe so incredibly fresh! I used 1 large cucumber!

White Onion adds a little pizazz to this bowl!

Lime is essential! The citrusy lime flavor adds so much to this recipe.

Quinoa is the main crunch in this salad. I know, I know—it says crispy rice, but I opted for quinoa because I much prefer it over rice and I think it makes this bowl so much more tasty! If you prefer rice it will work just as well in this recipe!

Thai Sauce

Cashew or Peanut Butter is what makes the dressing in this recipe come to LIFE. Either works wonderfully in this recipe & they have very similar calorie content!

Honey Can not go wrong with either honey or maple syrup!

Rice Vinegar adds a sweet and mild vinegar taste.

Coconut Aminos is what I typically use in my recipes! It’s delicious and an amazing gluten free alternative!

Sesame Oil adds a rich & nutty flavor to any Thai dish. In my opinion it’s essential, but if you’re trying to cut down on calories, you can definitely leave it out and this dish is still so yummy.

Garlic speaks for itself. I absolutely love garlic. If you don’t love it as mush as me, the amount you add in can be tailored to your liking!

Ginger is another ingredient you can tailor to your taste or omit altogether! Although it adds an extra zing to the recipe that brings it to the next level!

Salt is again, a “to taste” ingredient!

Sriracha adds the spice to this spicy dressing! Definitely another ingredient that you can decide on!

Copycat-ing At It’s Finest!

Preheat the oven 350℉.

Start with the quinoa—toss 1 cup of cooked quinoa in 1 tablespoon of coconut aminos and 1 tablespoon of sesame oil. Spread the quinoa over parchment paper on a pan and bake for 20 minutes.

While the quinoa bakes cook the chicken, chop the veggies, and make the dressing.

To cook the chicken thighs, bring a pan to medium heat. While the pan heats up, season the chicken. In a small bowl combine the paprika, garlic powder, salt, and pepper. Rub each side of the chicken with the seasonings. 

Once the pan is hot, add the chicken thighs. Pour about 2 tablespoons of coconut aminos and a cup of water over the chicken thighs and cover. Once the liquid has evaporated, let each side cook about 2 minutes—this will give the chicken a nice crisp! Make sure the internal temperature of the chicken is 165℉. Cut into strips or small cubes.

Chop the carrots, cabbage, cucumber and onion. 

Make the Spicy Cashew Dressing! In a bowl combine the cashew or peanut butter, honey, rice vinegar, coconut aminos, lime, garlic (minced), ginger (minced), salt, and sriracha. Stir until well combined.

Once the quinoa is finished, add all of the salad ingredients to a large bowl—drizzle the dressing over top & toss the salad! 

Finish off with cashews and a lime squeeze! ENJOY this perfectly crispy copycat Sweet Green Crispy Rice Bowl.

I’m on a healthy salad kick right now & absolutely obsessing over this bowl. There is never a day you can go wrong with a crispy Thai bowl! If you made this bowl & love it, I have a few other recipes that you’d enjoy!

Quinoa Cucumber Salad with Lemon Chicken

Roasted Pumpkin and Beetroot Salad

Glow Bowl Flower Child Copycat

How should I store this Sweet Green Crispy Rice Bowl?

I’m so glad you asked! Once you’ve mixed everything and eaten, simply throw all of the ingredients in a storage container, and refrigerate! This salad is so good as a leftover. Honestly, I’d say it’s even better after all of the flavors sit in the fridge together.

Can I use rice instead of quinoa?

Absolutely! If rice is your preference—use it! If you decide to use rice, cook it the same way you would cook the quinoa! White rice or brown rice are both great options for this recipe!

Will I need any special kitchenware for this recipe?

No! This recipe is pretty straight forward and doesn’t require a ton of kitchen ware. You will need the essentials, a pot, pan, baking sheet, a few utensils and some bowls for mixing! Absolute favorite brand of for pots and pans is All-Clad! I use my nonstick set daily!

ENJOY and drop any reviews/comments/questions you may have!