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sweetgreen crispy rice bowl recipe Copycat Salad
- Total Time: 115 minutes
- Yield: 4 servings 1x
- Diet: General (Dairy-Free option)
Description
This sweetgreen copycat crispy rice bowl features a base of perfectly crisped rice, lean chicken breast, fresh vegetables, and a flavorful umami dressing. It’s an ideal hearty and healthy meal for busy weeknights or for meal prepping.
Ingredients
- 1 cup (185g) uncooked white or brown rice (e.g., jasmine rice)
- 1.75 cups (415ml) water
- 1 Tbsp (15ml) olive oil (or avocado oil)
- 1 lb (450g) boneless, skinless chicken breast or thighs
- Salt, to taste
- Black pepper, to taste
- 5 oz (140g) arugula/spinach mix
- 1 cup (120g) shredded carrots
- 1 large (200g) cucumber, halved and thinly sliced
- 0.25 cup (60ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 Tbsp (30ml) rice vinegar
- 1 Tbsp (15ml) sesame oil
- 1 Tbsp (15ml) honey (or maple syrup for vegan)
- 1 tsp grated fresh ginger
- 0.5 tsp sriracha (optional)
- 1 Tbsp (15g) toasted sesame seeds
- 0.25 cup (30g) crushed peanuts (or toasted cashews)
Instructions
- Cook Rice: Prepare 1 cup (185g) long-grain white rice with 1.75 cups (415ml) water on the stovetop until tender and water is absorbed, about 15 minutes. Let it cool completely for at least 30 minutes, spreading it out to hasten the process.
- Crisp Rice: Preheat oven to 400°F (200°C). Spread the cooled rice thinly on a large baking sheet. Drizzle with 1 Tbsp (15ml) olive oil, tossing gently until coated. Bake for 15-20 minutes, stirring halfway, until golden and satisfyingly crispy. (For an air fryer shortcut, use 375°F (190°C) for 10-15 minutes).
- Prepare Protein: Season 1 lb (450g) chicken breast with salt and pepper. Cook in a skillet over medium-high heat for 6-8 minutes per side, until the internal temperature reaches 165°F (74°C) and juices run clear. Let rest for 5 minutes, then dice into bite-sized pieces.
- Whisk Dressing: In a small bowl, combine 0.25 cup (60ml) soy sauce, 2 Tbsp (30ml) rice vinegar, 1 Tbsp (15ml) sesame oil, 1 Tbsp (15ml) honey, 1 tsp grated fresh ginger, and 0.5 tsp sriracha. Whisk until well combined and slightly emulsified.
- Assemble Bowl: In a large serving bowl, layer the 5 oz (140g) greens, crispy rice, cooked protein, 1 cup (120g) shredded carrots, and sliced cucumber. Drizzle generously with the umami dressing.
- Garnish and Serve: Sprinkle with 1 Tbsp (15g) toasted sesame seeds and 0.25 cup (30g) crushed peanuts. Serve immediately.
Notes
To avoid soggy rice, ensure it’s completely cool and spread thinly before crisping. If the dressing tastes bland, add a pinch more salt or a squeeze of fresh lime juice. Prevent dry chicken by not overcooking; chicken thighs or brining can help. For a vegan option, use pressed firm tofu/tempeh as protein and maple syrup instead of honey.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American (Asian-inspired)
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 510 calories
- Sugar: 22 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 75 mg
Keywords: sweetgreen copycat, crispy rice, chicken bowl, healthy dinner, meal prep, easy recipe, weeknight meal, Asian-inspired, dairy-free
