Lunch
Dinner

Cava Bowl at Home

Servings
4 servings
Prep
45 minutes
Prep
30 minutes

Ever since Chipotle has been cutting down on quality and meat, I’ve been leaning toward CAVA. Compared to Chipotle, CAVA is a bowl/wrap style Mediterranean restaurant that for me feels more fresh. You have grilled chicken, tzatziki, hummus, and many more options, but the problem is, I don’t live near one.

CAVA used to be my go-to for a fresh and balanced, high protein, with vegetables bowl, but since moving away, I’ve been craving. So, here’s my CAVA bowl and how to make each component at home.

  • Honey Harissa Chicken, spicy and sweet
  • Red Pepper Hummus and Tzatziki for creamy, earthy and bright flavors
  • and toppings like Fiery Broccoli, Tomato and cucumber salad, and Pita Crisps
  • I add the tahini Caesar and yogurt dill dressing as my dressings.

I add this on a bowl of rice, and it’s CAVA at home. Here’s how to make it.

Lunch
Dinner
Cava Bowl at Home
4 servings
45 minutes
30 minutes
Ingredients

Honey Harissa Chicken

  • 2–3 lbs chicken thighs
  • 1/4 cup harissa paste
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 cloves garlic, grated
  • 2 tbsp honey
  • Salt & pepper

Red Pepper Hummus

  • 1 red bell pepper
  • 1 can chickpeas, drained
  • 3 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove garlic
  • Juice of 1/2 lemon
  • Salt to taste

Tzatziki

  • 1 cucumber, grated & drained
  • 1 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • 2 tbsp parsley
  • 1 tbsp dill
  • 1 tsp chopped mint
  • Drizzle olive oil
  • Salt to taste

Tomato & Cucumber Salad

  • 1 cucumber, diced
  • 1/2 tomato, diced
  • 1/4 red onion, finely chopped
  • 1 tbsp parsley
  • 1 tsp mint
  • Juice of 1/2 lemon
  • 1 tbsp olive oil
  • Pinch salt

Fiery Broccoli

  • 1 head broccoli, cut into florets (or pre-cut florets)
  • 1 tbsp olive oil
  • 1 tsp red pepper flakes
  • 1 tsp red wine vinegar
  • Salt to taste

Pita Crisps

  • 1 pita, quartered & cut into strips
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Pinch salt

Tahini Caesar Dressing

  • 1/3 cup Greek yogurt
  • 1/3 cup tahini
  • 1/3 cup water
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, grated
  • 1 tbsp grated Parmesan
  • Salt & pepper

Yogurt Dill Dressing

  • 1 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp chopped dill
  • 1 clove garlic, grated
  • Drizzle olive oil
  • Pinch salt
Directions

Honey Harissa Chicken

  • Mix all marinade ingredients in a bowl.
  • Toss chicken thighs until coated and refrigerate for 1–3 hours.
  • Air-fry or pan-sear until internal temperature reaches 165°F.
  • Rest briefly, then dice for bowls or wraps.

Red Pepper Hummus

  • Roast red pepper at 400°F for 20 minutes.
  • Blend pepper, chickpeas, tahini, olive oil, garlic, and lemon juice until smooth.
  • Adjust salt and flavor as needed.

Tzatziki

  • Grate cucumber and squeeze out excess water.
  • Mix cucumber with yogurt, herbs, garlic, lemon juice, olive oil, and salt.
  • Chill until ready to serve.

Tomato & Cucumber Salad

  • Dice vegetables and chop herbs.
  • Toss with lemon juice, olive oil, and salt.

Fiery Broccoli

  • Toss broccoli with olive oil, red pepper flakes, vinegar, and salt.
  • Roast at 400°F for 20 minutes until crispy.

Pita Crisps

  • Toss pita pieces with olive oil, garlic powder, and salt.
  • Bake at 425°F for 15 minutes until golden and crisp.

Tahini Caesar Dressing

  • Whisk all ingredients until smooth and pourable.
  • Transfer to a bottle for drizzling.

Yogurt Dill Dressing

  • Mix all ingredients until creamy.
  • Pour into a squeeze bottle.
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