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.
Servings: 4 Servings
Calories: 620kcal
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: 620kcal | Carbohydrates: 87g | Protein: 28g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 2074mg | Potassium: 1082mg | Fiber: 10g | Sugar: 9g | Vitamin A: 7562IU | Vitamin C: 37mg | Calcium: 113mg | Iron: 6mg
