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Crispy Chili Rice Salad Bowl

Quick & Simple Meals
This Crispy Chili Rice Salad Bowl is a vibrant, veggie-packed dish full of bold textures and flavors! With oven-crisped jasmine rice, crunchy vegetables, creamy avocado, fresh herbs, and a zesty peanut-chili dressing, it’s the perfect feel-good lunch or light dinner that’s both nourishing and satisfying.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 450 kcal

Ingredients
  

For the Crispy Chili Rice:

  • 2 cups cooked jasmine rice
  • 1 –2 tbsp chili oil or neutral oil
  • 2 tbsp soy sauce

For Salad Base:

  • 1 cup shelled edamame thawed if frozen
  • 1 ripe avocado diced
  • 1 English cucumber thinly sliced
  • 1 red bell pepper thinly sliced or diced
  • 3 spring onions thinly sliced (white + green parts)
  • 1/2 cup fresh coriander cilantro, chopped
  • 1/4 cup fresh dill roughly chopped
  • 1/4 cup crushed peanuts
  • Optional: chili flakes or Sriracha drizzle

For the Peanut-Chili Dressing:

  • 3 tbsp creamy peanut butter
  • 1 –3 garlic cloves minced
  • 1 –2 tsp Sriracha optional
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 –4 tbsp water to thin

Instructions
 

  • Combine edamame, avocado, cucumber, bell pepper, spring onions, coriander, and dill in a large bowl.
  • Preheat oven to 425°F (220°C).
  • Spread rice on a baking sheet, toss with oil and soy sauce.
  • Bake 20 minutes, stirring halfway. (Air fry: 400°F, 12–14 min.)
  • Whisk peanut butter, garlic, Sriracha, vinegar, soy sauce, and water until smooth.
  • See full steps with tips & photos → https://mischacrossing.com/crispy-chili-rice-salad-bowl/

Notes

  • For extra protein, add crispy tofu, grilled tempeh, or a soft-boiled egg.
  • Don’t skip the dill—it adds an unexpected brightness that balances the bold flavors.
  • You can prep the salad base and dressing ahead; just add crispy rice before serving.