Description
Recreate the iconic Sweetgreen Crispy Rice Bowl at home with this healthy copycat recipe! Featuring blackened chicken, crunchy puffed rice, fresh veggies, and a spicy cashew dressing, this flavorful dish is a delicious, budget-friendly meal perfect for lunch or dinner.
Ingredients
Units
Scale
For the Blackened Chicken:
- 1 chicken breast, sliced in half lengthwise
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp oregano
- 1/8 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp salt
For the Spicy Cashew Dressing:
- 1/4 cup cashew butter
- 1 tbsp rice vinegar (unseasoned)
- 1 tbsp maple syrup
- 1 tbsp garlic, minced
- 1 tbsp water (add more if needed for desired consistency)
- 1 tbsp crushed red pepper flakes (optional; adjust for spice level)
- 1/2 tbsp sesame oil
- 1/2 tsp ginger, grated
- 1/4 tsp salt
For the Crispy Rice Bowl:
- 1/2 cup puffed rice cereal
- 1 1/2 cups wild rice, cooked
- 5 oz arugula
- 1 cup carrots, shredded
- 1 cup red cabbage, shredded
- 1/2 cucumber, chopped into 1/2-inch pieces
- 1/4 bunch cilantro, stems removed and roughly chopped
- 1/4 cup slivered almonds
- 1/2 lime
Instructions
Blackened Chicken
- In a small bowl, mix the dry spices: paprika, thyme, garlic powder, onion powder, oregano, black pepper, cayenne pepper, and salt.
- Slice the chicken breast in half lengthwise. Rub the chicken evenly with the spice mixture.
- Heat olive oil in a pan over medium heat. Cook the chicken until golden brown (almost blackened) on each side, approximately 5 minutes per side or until cooked through.
- Remove from heat, tent loosely with aluminum foil, and let rest for 10 minutes.
Spicy Cashew Dressing
- Whisk together cashew butter, rice vinegar, maple syrup, garlic, water, crushed red pepper flakes, sesame oil, ginger, and salt in a small bowl.
- Adjust the consistency with additional water if needed. Set aside.
Crispy Rice Bowl
- Using the leftover oil and spices in the pan from cooking the chicken, heat over medium heat. Add the puffed rice cereal and stir occasionally until crisp, approximately 3-5 minutes. Add 1-2 tsp more oil if necessary.
- In a large bowl, combine wild rice, arugula, shredded carrots, red cabbage, cucumber, cilantro, and slivered almonds. Squeeze lime juice over the mixture.
- Slice the rested chicken and add it to the bowl. Drizzle with the spicy cashew dressing and top with crispy rice.
Notes
- Substitutions: Swap chicken with tofu or chickpeas for a vegetarian option.
- Make Ahead: Prepare the wild rice, dressing, and chopped veggies in advance for easy assembly.
- Storage: Store leftovers in separate containers for up to 3 days. Reheat chicken and rice before serving.
