Sweetgreen Crispy Rice Bowl Copycat Recipe

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Lemon juice

  Raw

  2 tbsp or 30g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Wild rice

  Raw

  1 cup or 160g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Brown rice

  Long-grain, raw

  3 ⅔ cup or 678g

• Cashew butter

  Nuts, plain, without salt added

  7 tbsp or 112g

• Rice wine vinegar

  2 tbsp or 30g

• Maple syrups

  2 tbsp or 40g

• Garlic

  Raw

  5 ½ tbsp or 47g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Lime juice

  Raw

  1 tbsp or 15g

• Water

  Plain, clean water

  1 tbsp or 15g

• Crushed red pepper flakes

  1 tbsp or 1g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Salt

  Table

  ½ tsp or 3g

• Arugula

  Raw

  2 cup or 40g

• Red cabbage

  Red, raw

  ¼ head, medium or 210g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Carrots

  Raw

  1 cup grated or 110g

• Almonds

  Nuts, raw

  ½ cup, slivered or 54g

• Fresh cilantro

  Coriander leaves, raw

  50g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Marinated Grilled Chicken
2. First, add the chicken to a bowl with vegetable oil, lemon juice, cayenne pepper, garlic powder, onion powder, paprika, cumin, and salt. Stir to combine and marinate at room temperature for 15 to 20 minutes.
3. Preheat a cast iron grill pan over medium-high heat. Once it's hot, add the chicken and grill until cooked through, flipping every 3 minutes or so, about 9 to 12 minutes total.
4. Transfer chicken to a cutting board and let it rest for 2 to 3 minutes. Then, slice into bite-sized pieces and set aside.
5. Wild Rice & Crispy Rice
6. While the chicken is marinating, begin preparing the two kinds of rice for these bowls. First, steam wild rice according to package directions.
7. Next, heat vegetable oil in a large frying pan or cast iron skillet over medium-high heat until shimmering. Once it's hot, add the brown rice and press it into the pan with the back of a spoon or spatula.
8. Let the brown rice cook, undisturbed, until it's slightly crisped and golden on the bottom, about 2 to 3 minutes. Stir it around, then press the rice into the pan to crisp again, for another 2 to 3 minutes. Continue this process until the rice is golden-brown or crisped to your liking, about 7 to 9 minutes total. Then, remove from heat and set aside.
9. Spicy Cashew Dressing
10. Next, prepare the spicy cashew dressing. Add all ingredients to a bowl and whisk thoroughly until combined. Taste and adjust for salt.
11. Assembling Crispy Rice Bowls
12. Finally, assemble the crispy rice bowls. Add the following amounts of each ingredient to each bowl: 1/2 cup wild rice, 1/3 cup crispy rice, 1/2 cup arugula. Then, evenly distribute the cabbage, cucumber, carrots, almonds, cilantro, and chicken over each bowl. Next, squeeze a drizzle of fresh lime juice over each bowl (use about half a lime per 2 bowls).
13. Finally, top the bowls with a helping of spicy cashew dressing. Serve immediately.
14. Source: www.thecandidcooks.com/sweetgreen-crispy-rice-bowl-copycat-recipe/