Copycat CAVA Bowl

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I crave CAVA weekly around here! The flavors and ingredients in these bowls are my favorite and they make for a really nourishing meal. While I love to grab one of these at the restaurant, it’s definitely something I know that I can make at home for less of a cost. That’s why I set out to create this Copycat CAVA Bowl so we can all enjoy them at home when the craving hits!

If you’re looking for a new meal to add to your lunch rotation, this is it! These Copycat CAVA Bowls are not only perfect for a meal prep meal during the week but they are full of nourishing foods that will leave you feeling good after. They are packed with protein and everything from hummus, tzatziki and the option to make this harissa vinaigrette which will leave your tastebuds wanting more.

I love these because you can easily customize them based off what you prefer or already have in your pantry. Don’t like brown rice? Try cauliflower rice or another grain like farro. Don’t have the ingredients on hand for the harissa vinaigrette? Try with my Lemon Tahini sauce or a simple dressing of lemon and olive oil. The Harissa Honey chicken can also be swapped for a simple grilled chicken instead. There are so many ways to make it your own and make this work for you!

Table of Contents

What you need for Copycat CAVA Bowl:

Arugula
Brown or White Basmati Rice
Chicken Thighs
Harissa
Lemon
Lemon zest
Garlic cloves
Honey
Sea Salt
Black Pepper
Crumbled Feta cheese
Cucumber
Cherry Tomatoes
Pickled onions
Extra Virgin Olive oil
Red Pepper Hummus
Tzatziki

What you need for Harissa Vinaigrette:

Harissa (I used the Harissa from Trader Joes)
Olive oil
Honey
Garlic cloves
Red Wine Vinegar
Sea salt
Water

What you need for pickled onions:

Red Onion
Sugar
Salt
Water
Distilled White Vinegar

How to make a Copycat CAVA Bowl:

Start by preparing the marinade for your chicken. In a large bowl, combine chicken thighs, harissa, honey, garlic cloves, lemon, lemon zest, salt and pepper. Mix to combine and set in the fridge for 2+ hrs.
Make your pickled onions by combining all ingredients into a jar and place in the fridge to sit.
Cook rice according to package and set aside.
In a cast iron skillet, add olive oil to heat on high. Add marinated chicken thighs to cook on both sides until they reach an internal temperature of 165 degrees and let it sit for 5-10 minutes after cooking.
Cut up tomato and cucumber and mix with 1 tbsp olive oil and salt to combine.
Prepare your bowl by adding arugula, rice, tomato/cucumber mix, pickled onions and harissa honey chicken. Top with crumbled feta cheese and a scoop of hummus and tzatziki.
Enjoy!!

How to make pickled onions:

Pickled onions add the best flavor to everything, but especially to this burger bowl! Start by chopping up the red onion in half and then into some thin “C” slices. Set aside to make the brine. Take 6oz of water and set to a boil on the stove. Put in 1 tbsp salt with 1 tbsp white sugar into the mason jar with red onion and pour in the boiled water and then fill the rest of the jar with white vinegar. Place lid on mason jar and give it a spin to let onions soak it up. Store in the fridge for the week!

How to store your leftover CAVA bowl ingredients:

I make sure to store all the leftover ingredients in sealed containers in the fridge. These Copycat CAVA Bowls are great for meal prep because you can prepare each of the ingredients ahead of time! There are many options for storage, but I like using these containers for easy storage in the fridge. I’ll use these bowls with are great for items like pickled onions or chopped veggies.

Try switching up this bowl with these options:

Instead of using brown rice, try using any rice or cauliflower rice that you enjoy!
Add a different protein!
Use a different dressing like the Lemon Tahini dressing of mine. (So good with this!)
If you don’t have arugula, use romaine or shredded kale.

If you like this recipe, you may also enjoy these on One Balanced Life:

FAQs:

How long will these ingredients last prepped ahead of time?

Everything will last 4-5 days in the fridge. I recommend cutting up the tomatoes and cucumber and mixing that with olive oil and sea salt on the day you plan to make a bowl because they don’t hold up well when pre-mixed.

Do I have to make the harissa honey chicken?

No! You can also make this with a simple grilled chicken too. One of my favorite kitchen items is my Staub grill pan! I don’t have access to using a grill and this thing does the trick! It gives you that same grill aspect and taste that you love without needing an actual grill. If making a grilled chicken, I like this Primal Palate Meat & Potatoes Seasoning for a seasoning.

Is the harissa vinaigrette spicy?

The dressing does have a little kick to it! I’d recommend making the harissa honey chicken instead if you want less spice.

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