Stef’s Crispy Rice Bowl (Sweetgreen Dupe)
Get ready for mind-blowing goodness
I love salad so much. I really, really, love Sweetgreen Salad. When Ronnie and I moved out to the burbs, we neglected to filter our home search criteria for “proximity to the nearest Sweetgreen,” so I live in a Sweetgreen desert, with the nearest one a full 45 min drive away. As such, I’ve had to get creative at home, trying my hand at Sweetgreen dupes. With my confidence high from perfecting my personal favorite — the Harvest Bowl — I’ve finally tried my hand at perfecting Ronnie’s go-to dish, the Crispy Rice Bowl. And it’s freaking good.
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Prep time: 40 mins
Serves: 4
Downloadable recipe: here
What you’ll need:
Blackened Chicken
1 1/2 lbs chicken thighs
1 tbs brown sugar
1 tsp salt
1 tsp paprika
1 tsp onion powder
1 tsp oregano
1 tsp thyme
1 tsp garlic powder
1 tsp avocado oil
1 lemon juiced
1/4 tsp cayenne
Rice
1 cup white or brown rice
2 cups of veggie broth
Crispy Rice
1 cup of puffed rice cereal
1 tbs avocado oil
2 tsp tamari (or soy sauce)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp onion powder
Dressing
1/3 cup cashew butter
1 cup cilantro
1 qtr size knob of ginger
2 tbs sesame oil
2 garlic cloves
2 tbs rice vinegar
1 tbs maple syrup (or honey)
1 tbs red chili flakes
1 tbs hot sauce
2 tsp salt
1 lime juiced
1/3 cup of water (or water as needed to thin)
Salad
3 cups of arugula
1/4 cup red cabbage
1/4 cup shredded carrots
1/4 cup chopped cucumbers
1/4 cup chopped cilantro
1/2 an avocado, sliced
How to make:
First, we’ll prepare our dressing.
In a food processor, add all ingredients and process until smooth, add water until you’ve achieved preferred consistency
Next, let’s get the rice going.
Rinse rice with a fine mesh strainer, until water runs clear. Measure appropriate water to rice ratio, typically 2 cups of water for one cup of rice. Add water and rice to a medium saucepan, and stir in a teaspoon of butter. Bring water to a boil, then reduce heat, cover, and simmer for 20-30 minutes, until the rice is tender and has absorbed the water. Turn off heat and let pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.
Now, it’s time to make our crispy rice.
Add crispy rice ingredients together and toss until coated. Add to medium-sized dry pan over medium heat, cook 3-5 mins, stirring often. Transfer to plate.
Next, let’s do our blackened chicken thighs.
In a medium bowl combine all your spices and chicken thighs. Using the same pan for your chicken thighs as you did for your crispy rice, add avocado oil and chicken, cooking 5 mins on each side, for about 10 mins total, or until internal temp hits 165°F. With chicken done, cut it into bite-sized cubes, put in a clean bowl and drizzle any remaining oils and sauces from your pan on top.
Finally, compile your salad!
Combine arugula, red cabbage, shredded carrots, cucumbers, cilantro, avocado, crispy rice, rice, and blackened chicken in a bowl, top with dressing.
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