Description
This make-at-home version of the Sweetgreen Crispy Rice Bowl is healthy, hearty, flavor-packed, and so delicious!
Ingredients
Units
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For the Blackened chicken:
- 1.5 lb chicken thighs
- 1.5 teaspoons kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon oil
- 1/2 lemon, juiced
For the Salad:
- 1 cup raw carrots
- 1/4 head shredded red cabbage
- 3 persian cucumbers
- 1/4 bunch of cilantro
- 3/4 cup of multigrain or wild rice
- 1.25 cups of water
- 5 ounces of Arugula
- 1 lime
- roasted almonds (optional)
For the Crispy Rice:
- 1 cup of rice crispy cereal
- 1 tablespoon sesame oil
- Pinch of kosher salt
- 1 teaspoon soy sauce
For the Spicy Cashew Dressing:
- 1/2 cup cashews (soaked for 10 minutes if you want a smoother dressing)
- 2 tablespoons hot sauce
- 1/2 lemon, juiced
- 1 clove of garlic
- 1/2” knob of peeled ginger
- 1 tablespoon honey
- 1/3 cup of water
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 cup cilantro
- 1/2 teaspoon kosher salt
- Black pepper
Instructions
- In a small pot, add the 3/4 cup of wild rice, 1.25 cups of water, and pinch of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 20 minutes, then turn off the heat and let sit, covered, for 10 minutes.
- Preheat the oven to 425F.
- Marinate the chicken thighs. Combine all the ingredients in a mixing bowl, then place the chicken into an even layer on a baking sheet. Once the oven is preheated, roast for 15 minutes. After the chicken has been roasting for 15 minutes, remove this from the oven. If you’d like more of a char, you can broil this for an additional minute. Once the chicken is ready, cut the chicken into 1” pieces.
- While the chicken is roasting, prep the remaining produce – cut the cucumbers, carrots, and red cabbage if you did not already get the pre-shredded versions.
- Make the dressing by combining all the ingredients in a food processor. If you want to make an extra smooth dressing, you can soak the cashews for 10 minutes before adding to the food processor, or you can use a vitamix if you have one. Blend everything until smooth, taste, adjust seasoning, then pour into an airtight container or jar.
- Make the crispy rice – heat a small pan on medium high heat and add a tablespoon of sesame oil. Add the rice cereal and a pinch of salt and cook for 1-2 minutes, stirring occasionally. Add a teaspoon of soy sauce, and stir to coat the toasted rice. Remove from the heat and let cool.
- Assemble the salad by adding the arugula, wild rice, chicken, and chopped veggies in a mixing bowl. Add ¼ cup of the dressing, then toss together and taste and adjust more dressing as desired. Top with the chopped roast almonds and crispy rice, and serve. If you’re meal prepping this, leave the dressing to assemble until the end, and keep the crispy rice and almonds stored separately to keep this crisp!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: salads
- Method: oven, stovetop
- Cuisine: American