Copycat sweetgreen Roasted Miso Corn Bowl

I wish we had Sweetgreen in Connecticut! It’s such an awesome fast food concept and their salads are great. I love hearty salads, and I’ve been trying to eat more vegetables at lunchtime, so I’m going to try and recreate a different Sweetgreen salad every week for the next 3 weeks.

This took quite a bit of prep work in advance, FYI. There are lots of different little ingredients (the nuts, the chicken, the dressing, the roasted corn & peppers…) that need to be made ahead. None of the salad components are too difficult on their own, but it’s quite a bit of work when you put it all together. I prepped this salad five minutes at a time, here and there, over the course of a weekend so it didn’t feel too overwhelming. Once the prep work was done, I had my awesome salad ready-to-go at lunchtime all week!

Print Recipe

Roasted Corn Miso Bowl

Servings: 4

Ingredients

Ginger Miso Dressing

2 tablespoon white miso paste
2 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 teaspoon ground ginger

Roasted Corn & Peppers

¼ red bell pepper (chopped)
1 cup frozen corn (thawed)
1 teaspoon olive oil
½ teaspoon umami seasoning

Ginger Roasted Almonds

4 ounces whole raw almonds
1 tablespoon liquid egg whites
1 tablespoon sugar
½ teaspoon ground ginger

Pickled Red Cabbage

1 cup red cabbage (shredded)
½ tablespoon rice vinegar
1 pinch sugar

Balsamic Blackened Chicken

1 pound boneless, skinless chicken breast
2 tablespoon balsamic vinegar
1 tablespoon olive oil
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon umami seasoning

Other Salad Ingredients

1 cup uncooked wild rice
1 carrot (cut into matchsticks)
8 cups romaine lettuce
½ cup fresh basil

Instructions

Make the dressing: Whisk the dressing ingredients in a bowl and set aside in the fridge
Make the roasted corn and peppers: Preheat the oven to 400 °F . Mix the chopped pepper, corn kernels, olive oil and umami seasoning in a bowl. Spread the mixture on a parchment-lined baking sheet and bake for about 8 to 10 minutes. (Target sells inexpensive umami seasoning.)
Make the roasted almonds: Preheat the oven to 250 °F . Whisk together the water and egg whites until light and frothy, then stir in the sugar and ginger. Finally, add the almonds and stir until fully coated. Spread on a parchment-lined baking sheet and bake for one hour, stirring the almonds at the 30-minute mark.
Make the pickled red cabbage: Stir together 1 cup of finely chopped (or shredded) cabbage, ½ tablespoon rice vinegar and a pinch of sugar in a bowl. Cover with plastic wrap and set aside in the fridge.
Marinate the balsamic blackened chicken: Stir the balsamic vinegar, olive oil, cumin, garlic powder and umami seasoning together in a bowl. Add the chicken, turning to coat. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for about 30 minutes.
Cook the balsamic blackened chicken: Heat a skillet over medium-high heat and give it a light spray with nonstick spray. Sear the chicken for four minutes on one side, flip it over and sear it for 4 minutes on the other side. Put the lid on the skillet, turn the heat down to medium and continue to cook the chicken until a thermometer registers an internal temperature of 165 °F °F. Allow the chicken to rest for 5 minutes before chopping into bite-size pieces.
Prepare the wild rice according to package instructions.
Cut a carrot into matchsticks
Put about 2 cups of romaine lettuce in a bowl, chop up some fresh basil, and throw all the other prepared ingredients on top.