Step 1

Prepare your rice according to package directions. I used white rice, but the Sweetgreen bowl traditionally uses wild rice.

Step 2

Soak the cashews in boiling hot water for at least 15 minutes. Then, drain the water. Add cashews and remaining spicy cashew dressing ingredients to a blender or food processor. Blend until smooth, adding more water as necessary to get it to your desired consistency.

Step 3

Preheat a medium sized pan over medium high heat. Add in a bit of olive oil. In a small bowl, mix together all of the remaining crispy rice ingredients. Toss until coated. Then, add the mixture to the hot pan and cook, stirring frequently, for about 4-5 minutes or until the rice is crispy and golden. Remove from pan and set aside.

Step 4

Add a bit more oil to the same pan you used for the crispy rice. In a medium bowl, combine all of the blackened chicken ingredients. Cook the chicken for 3-5 minutes per side or until golden and cooked through (at least 165F internal temp). Transfer to a cutting board and chop into cubes.

Step 5

Assemble your bowl with arugula, rice, shredded cabbage, shredded carrots, chopped cucumber, blackened chicken, crispy rice, chopped almonds, cilantro and a drizzle of spicy cashew dressing. Enjoy!