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Sweetgreen Crispy Rice Bowl (Copycat)

Chris ★★★★★★★★☆☆ 8/10 Morgan ★★★★★★★★☆☆ 8/10
bowlsaladdinnerlunchhigh-protein
Sweetgreen Crispy Rice Bowl (Copycat)
Servings2
Prep time1 hr (includes 15 min cashew soak that overlaps with other prep)
Cook time1.5 hr with brown rice (dominated by rice; grill/toast steps happen in parallel). Swap to white rice to cut ~25 min.
Per serving580 cal · 42g p · 48g c · 24g f

Ingredients

Blackening Seasoning

  • 1 tbsp paprika
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1/2 tsp pepper
  • 1 tsp salt

Blackened Chicken

  • 1 lb chicken tenderloins or breast (pound to 1/4 inch if using breast)
  • 1 tbsp blackening seasoning
  • Cooking spray

Crispy Rice

  • 1 cup puffed rice cereal
  • 2 tsp low-sodium tamari
  • 1/2 tbsp blackening seasoning
  • 1/2 tsp dried ginger

Spicy Cashew Dressing

  • 1/3 cup raw cashews
  • 1 cup cilantro, loosely packed
  • 2 cloves garlic
  • 1 inch fresh ginger
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1/2 tsp red pepper flakes
  • Juice from 1 lime
  • 1/4 cup water (plus more as needed)
  • Salt and pepper to taste

Bowl Assembly

  • Arugula
  • Cooked rice (white, brown, or wild)
  • Shredded red cabbage
  • Shredded carrots
  • Sliced and halved cucumber
  • Chopped almonds
  • Cilantro
  • Lime wedge

Instructions

  1. Prepare rice per package directions.
  2. Soak cashews in hot water for 15 minutes; drain. Blend with remaining dressing ingredients until smooth, adding water as needed.
  3. Heat dry pan over medium heat. Mix puffed rice cereal with tamari, blackening seasoning, and ginger. Toast 3-5 minutes until crispy.
  4. Add oil to pan. Cook seasoned chicken 3-5 minutes per side (6-8 min for breast) until golden and 165°F internally. Chop into cubes.
  5. Assemble bowls with arugula, rice, red cabbage, carrots, cucumber, chicken, crispy rice, almonds, cilantro, lime wedge, and dressing.

Notes