Copycat CAVA Bowl Recipe

A bowl of food from the top view pita bread on the side.

5 from 1 vote

If you are a fan of Mediterranean flavors, this copycat CAVA bowl recipe is for you. Healthy, filling, and satisfying, these bowls feature rice, salad greens, spicy harissa honey chicken, and toppings like tzatziki, hummus, feta cheese, tomatoes, cucumbers, and more. Drizzled with harissa vinaigrette, they are a restaurant-quality meal you can make in your own kitchen.

Prep Time40

Cook Time30

Marinating Time30

Total Time1 40

Course: Dinner

Cuisine: Mediterranean

Diet: Halal

Servings: servings

Author: Aysegul Sanford

Ingredients

For the Harissa Honey Chicken:

2 pounds chicken thighs skinless and boneless
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup harissa
5 cloves garlic finely minced or grated
1/2 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup honey

For The Rice

2 cups water or vegetable or chicken stock
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup brown jasmine rice thoroughly rinsed - or basmati rice
½ teaspoon ground black pepper
1 tablespoon parsley chopped, optional

For The Harissa Vinaigrette:

¼ cup olive oil
3 tablespoons lemon juice or white wine vinegar or red wine vinegar
2 tablespoons harissa or 1 tablespoon harissa powder
1 tablespoon honey or maple syrup for a vegan option
1 clove garlic minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Toppings

6 cups salad greens washed and spin dried
1 cup cucumbers diced
1 cup cherry tomatoes halved
½ cup Pickled red onions
1 cup hummus
½ cup Crazy Feta or crumbled feta cheese
1 cup Kalamata olives
1 cup Tzatziki
1 cup corn grilled or canned (and drained)
Pita bread chips optional

Instructions

To Make The Harissa Honey Chicken: Pat dry chicken thighs with paper towels and season them with salt and pepper on both sides. Set aside.
In a large bowl, whisk together the harissa sauce, garlic, lemon zest, lemon juice, and honey until fully combined.
Add the chicken thighs and toss to ensure that they are fully coated with the harissa mixture. Cover and refrigerate for at least 30 minutes. If preferred, you can do this a day in advance.
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F/204 degrees Celsius. Line a baking sheet with parchment paper.
Arrange the chicken thighs evenly on top. Brush any leftover sauce over the chicken.
Bake for 13- 15 minutes or until the internal temperature of a chicken thigh is 165 degrees F when a meat thermometer is inserted into the thickest part of it.
Cover with foil and rest for 10 minutes. Cut the chicken into bite-sized cubes and set aside.
To Cook The Rice: Place your cooking liquid, olive oil, and salt in a medium-sized saucepan over high heat. Cover and bring it to a boil.
Add the rice and bring it to a boil. As soon as it reaches a boil, put the lid on and turn the heat down to low. Simmer for 30 minutes without peaking.
At the end of 30 minutes of simmering, open the lid and check whether the liquid has been fully absorbed. If it hasn’t, continue to simmer at 5-minute increments until no liquid is left.
Turn the heat off and let it rest for 10 minutes with the lid on.
When ready to serve, gently fluff it with a fork. Season with black pepper and garnish with chopped parsley.
For the harissa vinaigrette: In a mason jar, combine the olive oil, lemon juice, harissa, honey, garlic, kosher salt, and pepper.
Cover and shake until emulsified, about 30 seconds. Adjust seasoning to your desired taste. Keep it in the refrigerator until ready to use, and shake well before using.
To assemble the Cava Bowls: Divide cooked rice among 6 bowls, followed by a handful of spring mix, harissa chicken, and your preferred toppings.
Using a cookie scoop or a serving spoon, top each bowl with a dollop of tzatziki, hummus, and Crazy Feta (or crumbled feta). Add tomatoes, cucumbers, pickled red onions, olives, and corn.
Drizzle each bowl lightly with harissa vinaigrette and serve with pita bread or pita chips on the side.

Video

Notes

Yields: This recipe makes 6 servings, but it could be a little more or less based on the toppings you use. The nutritional values below are per serving, but keep in mind that they are estimates and can change based on the toppings you use.
Prep and cook time: The abovementioned timing does not include the time needed to prepare the toppings. I would recommend checking the individual recipe and plan accordingly based on the toppings you plan to use in your grain bowl.
Save on time: I highly recommend prepping the toppings and marinating the chicken a day in advance to make it a quick and easy meal.
Storage: When storing leftovers, it is best to place them in individual containers and store them in the fridge. Most components of this DIY CAVA bowl recipe should store well for up to 3 days.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.