Description
Recreate the Sweetgreen crispy rice bowl at home with this easy and budget-friendly recipe! Packed with arugula, wild rice, crunchy veggies, blackened chicken, and a creamy, spicy cashew dressing, this flavorful bowl is both healthy and satisfying. Perfect for a quick lunch or dinner!
Ingredients
Scale
For the Chicken:
- 1 chicken breast
- 1/8 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1 tablespoon olive oil
For the Salad Base:
- 5 oz arugula
- 1 1/2 cups cooked wild rice
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, shredded
- 1/2 cucumber, thinly sliced
- 1/4 bunch cilantro, chopped
- 1/2 cup puffed rice cereal
For the Dressing:
- 1/4 cup cashew butter
- 1/2 tablespoon sesame oil
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon maple syrup
- 1/2 lime, juiced
- 1 tablespoon water (adjust for desired consistency)
- 1/2 teaspoon ginger, grated
- 1 tablespoon garlic, minced
- 1/4 teaspoon salt
- 1 tablespoon red pepper flakes (adjust for spice level)
Optional Garnish:
- 1/4 cup almonds, chopped
Instructions
- Prepare the Chicken:
- Rub the chicken breast with black pepper, paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and salt.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing.
- Prepare the Dressing:
- In a small bowl, whisk together cashew butter, sesame oil, rice vinegar, maple syrup, lime juice, water, ginger, garlic, salt, and red pepper flakes. Adjust the water to reach your desired consistency.
- Assemble the Bowl:
- Divide the arugula between two bowls. Add cooked wild rice, red cabbage, carrots, cucumber, and cilantro. Sprinkle puffed rice cereal over the top for crunch.
- Add the Chicken and Dressing:
- Slice the chicken and arrange it over the salad. Drizzle generously with the cashew dressing.
- Garnish and Serve:
- Top with chopped almonds for added crunch, and serve immediately.
Notes
- Make it Vegetarian: Swap the chicken for crispy tofu or roasted chickpeas.
- Meal Prep Option: Store the components separately in airtight containers. Assemble when ready to eat.
- Storage: Leftover dressing can be stored in the refrigerator for up to 3 days.