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Sweetgreen-Style Crispy Rice Bowl With Spicy Cashew Dressing
Ingredients
- 1/4 cup unsweetened, no-salt-added cashew butter (preferably made with roasted, not raw, cashews)
- 1/4 cup water
- 3 tablespoons avocado oil
- 2 tablespoons chopped fresh cilantro leaves and stems
- 2 garlic cloves
- 1 tablespoon fresh lime juice (from 1 lime)
- 1 tablespoon maple syrup
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons freshly grated ginger
- 2 teaspoons toasted sesame oil
- 1 teaspoon shiro (white) miso
- 1/4 teaspoon fine salt, plus more as needed
- 1/4 teaspoon crushed red pepper flakes, plus more as needed
- For the salad
- 1 tablespoon avocado oil
- 1 cup plain puffed rice cereal, such as Nature’s Path Organic
- Two (6- or 7-ounce) packages baked tofu (teriyaki or your favorite flavor), cut into 1-inch cubes
- 8 cups (5 ounces) lightly packed baby arugula
- 1 cup cooked brown rice or wild rice, homemade or store-bought
- 1/4 small red cabbage (5 ounces total), cored and thinly sliced (2 cups)
- 1 large carrot (5 ounces), scrubbed and cut into 1/4-inch-thick slices
- 3 mini cucumbers (9 ounces total), cut into 1/4-inch-thick slices
- 1/2 cup roasted unsalted almonds, coarsely chopped
- 1/4 cup lightly packed fresh cilantro leaves and stems
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