Crispy Rice Sweetgreen Bowl

Crispy Rice Sweetgreen Bowl

Yield: Serves 2-3

Time: 45 minutes

INGREDIENTS

{Spicy Cashew Dressing}

• 1 cup cashews, soaked in hot water for 1 hour

• 4-5 tablespoons cashew soaking liquid

• 3 tablespoons sriracha

• 1-2 garlic cloves, minced

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 2 tablespoons rice vinegar

• 1/8 teaspoon white pepper

{Blackened Mushrooms}

• 1/2 tablespoon smoked paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon cinnamon

• 1/4 teaspoon white pepper

• Black pepper/salt, to taste

• 2 tablespoons neutral flavored oil

• 1 tablespoon maple syrup

• 8 oz oyster mushrooms

{Crispy Rice}

• 2 cup day-old rice

• 2 tablespoons sesame oil, substitute olive oil

• 2 tablespoons rice vinegar

Salad Mix-In’s

• 8 to 12-ounces of arugula

• 1 cup shredded red cabbage

  • seasoned with juice of 1 lemon, salt/pepper

• 1 cup shredded carrots

• basil/cilantro/parsley, for garnish

• chili, for garnish

DIRECTIONS

1. To make the dressing: soak the cashews for 1 hour with hot water that was previously boiled. Drain and reserve 1/2 cup of the liquid. Blend all of the dressing ingredients together until smooth. Store in a container

2. To make the blackened mushrooms: mix all of the marinade ingredients together in a bowl. Toss with mushrooms and/or 8 oz of any plant-based/animal-based protein you prefer. Let marinate for 5 minutes (for mushrooms) or overnight if using a protein. Heat a skillet w/ 2 tablespoons of neutral oil over medium heat. Sear on one side, for about 3 minutes, until golden. Flip and repeat. Drain on a paper-lined plate.

3. To make crispy rice: In the same skillet used to sear mushrooms, cook the rice with sesame oil and vinegar. Flatten the rice along the bottom of the pan and cook until browned and golden on both sides, about 5 minutes.

4. To assemble: On a bed of arugula, add the carrots, cabbage, mushrooms, crispy rice, and basil. Toss with dressing and chili oil. Serve with bread.

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