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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What you’ll need

Materials

• Medium pan 

• Medium bowl 

• Rice cooker or medium pot 

• Handheld strainer 

• Citrus squeezer

Ingredients (this will make enough for 3-4 individual salads)

• 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) 

• 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 

• 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 

• Salad (per 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

Ingredients (this will make enough for 3-4 individual salads)

• Dressing

  • In a food processor, add all ingredients and process until smooth, add water until you’ve achieved your preferred consistency 

• Rice

  • Prepare your rice according to the package instructions, general rule of thumb is 1 part rice, 2 parts water or broth. Using a rice cooker, you’ll add 1 cup of rice and 2 cups of broth, press “cook” and your rice will be ready by the time your done prepping everything else.  

• Crispy Rice

  • Add all crispy rice ingredients together and toss until coated. 

  • Add puffy rice to medium-sized dry pan over medium heat.

  • Cook for 3-5 mins, transfer to plate, stir relatively frequently so it doesn’t burn!  

• Blackened Chicken

  • In a medium bowl combine all your spices and chicken thighs. 

  • After you’ve completed your crispy rice, re-use the same pan for your chicken thighs, add a little avocado oil and put the chicken in, cooking about 5 mins on each side, for about 10 mins total, or until internal temp hits 165. 

  • Once your chicken is done, cut it into bite-sized cubes, put in a clean bowl and drizzle any remaining oils and sauces from your pan on top. Holy yum yum sauce.

• Salad (per Salad)

  • With your dressing, rice, crispy rice, and chicken all ready to rock, compile your salad in a big ‘ol bowl!

  • 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

  • 1/4 cup dressing

  • 1/4 cup crispy rice

  • 1/4 cup rice

  • 1/2 cup blackened chicken

Toss and enjoy!

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