Copycat Sweetgreen Crispy Rice Bowl
Thai salads are my weakness, and this Sweet Green Crispy Rice Bowl is unmatched. The crispy rice (or quinoa in this recipe) adds the perfect crunch, paired with fresh veggies, deliciously seasoned chicken, and a Spicy Cashew Dressing—unreal.
Ingredients
- 4-6 Chicken Thighs
- 4 Large Carrots
- 2 Cups Kale
- 1 Head Red Cabbage
- 1 Cucumber
- 1/2 Cup White Onion
- 1 Lime juiced
- 1 Cup Quinoa cooked
Spicy Cashew Dressing
- 1/2 Cup Cashew or Peanut Butter
- 1/4 Cup Honey
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Coconut Aminos
- 1 Tablespoon Sesame Oil
- 2 Cloves Garlic
- 1 Tablespoon Ginger
- 1 Lime juiced
- 1 Teaspoon Salt
- 1 Tablespoon Sriracha optional
Instructions
- Preheat the oven 350℉.
- Prepare the crispy quinoa. Begin with 1 cup of cooked quinoa. In a mixing bowl, toss the quinoa with 1 tablespoon of coconut aminos and 1 tablespoon of sesame oil. Ensure the quinoa is evenly coated for maximum flavor. Spread the quinoa in a single layer over a parchment-lined baking sheet. Bake for 20 minutes, stirring halfway through to ensure even crisping.
- While the quinoa bakes cook the chicken, chop the veggies, and make the dressing.
- You can enhance the flavor by marinating the chicken in the juice of two limes and 1/2 cup of coconut aminos for at least 30 minutes before cooking.
- To cook the chicken, bring a large skillet to medium heat. Once the pan is hot, add the marinated (or plain) chicken thighs. Pour about 2 tablespoons of coconut aminos and 1 cup of water over the chicken thighs and cover the pan. Allow the liquid to evaporate, which will take about 10-15 minutes. After the liquid has evaporated, cook each side of the chicken thighs for an additional 2 minutes to get a nice crispy exterior. Ensure the internal temperature reaches 165℉ for safe consumption. Once cooked, cut the chicken into strips or small cubes.
- To make the dressing, add the dressing ingredients to a small bowl and stir until they are well combined and the dressing is smooth and creamy.
- Once the quinoa is finished, add all of the salad ingredients to a large bowl—drizzle the dressing over top & toss the salad!
- Top off you bowl with cashews and a squeeze of fresh lime.