Copycat Sweetgreen Crispy Rice Bowl
I am confident this copycat Sweetgreen crispy rice bowl is one of the best salads you will ever eat. It delivers on taste, has all the textures, and is pretty simple to throw together. Loaded with colorful veggies, fluffy rice, crispy rice, blackened tofu, and the most delicious spicy cashew dressing will have your tastebuds happy dancing. It'll also make leftovers so you can make these bowls during the week (doubles as a meal prep, hello!).
Ingredients
Crispy rice
- 1 cup puffed rice cereal
- 1 1/2 tbsp avocado oil
- 1 1/2 tsp smoked paprika
- 1/3 tsp garlic powder
- 1/2 tsp ginger powder
- 3/4 tsp onion powder
- 2 tsp tamari
Spicy cashew dressing
- 1/3 cup cashew butter
- 1 cup cilantro
- 1 quarter size knob of ginger
- 1 1/2 tbsp sesame oil
- 2-3 garlic cloves
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp red chili flakes
- Juice of 1 lime
- 2 tsp sea salt (more if desired)
- water, as needed to thin
Rice
- 1/2 cup white rice
- 1 cup veggie broth
Blackened tofu
- 1 block of extra firm tofu (I like to use high protein)
- 2 tbsp avocado oil
- 1/4 cup coconut aminos or liquid aminos (Can sub soy sauce)
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
To assemble the salad
- Arugala
- 1/3 cup chooped red cabbage
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced cucumber
- 1/4 cup chopped cilantro
- 1/3 cup cooked rice
- 1 serving blackened tofu
- 1/2 cup crispy rice
- 1 Lime, for squeezing over top
- 2 tbsp chopped cashews or slivered /chopped almonds
Instructions
Rice
- Cook your rice according to the package instructions. Instead of using water, I like to cook mine in broth to add some extra flavor.
Spicy cashew dressing
- Simply add everything to a blender and blend until completely smooth. Taste and adjust as you'd like. Pour into a mason jar and place in the fridge until ready to use.
Crispy
- Add all ingredients to a hot pan over medium-high heat. Cook a few minutes until golden and crispy. Set aside.
Blackened tofu
- I recommend using high protein tofu as you don't have to drain it, but if you're using regular firm tofu, be sure to press it to remove the excess water. Then, cut the tofu into small cubes.
- Add one tbsp of oil to the same pan that you cooked the crispy rice in. Add the tofu, tossing it every so often until it begins to golden on all sides.
- While it's cooking, add the remaining tbsp of oil, soy sauce, an spices to a small bowl. Mix well. Once the tofu is almost all golden, pour the seasoning mixture over top. Toss well, cooking a couple more minutes until they're browned.
Assembling the salad
- Add all of the salad ingredients to a large bowl, topping it with the crispy rice and blackened tofu. Squeeze over some lime and some spicy cashew dressing. Enjoy!