If you love CAVA, this copycat CAVA bowl is about to become your go-to “better than takeout” dinner. It’s loaded with juicy honey harissa chicken thighs, warm brown rice, mixed greens, creamy hummus and tzatziki, tangy pickled onions, salty feta, and a simple cucumber-tomato salad, finished with a bold hot harissa vinaigrette. If you've tried some of my other viral bowl recipes, like this Crispy Rice Salad and Sweet Potato Beef Bowl, you'll love this CAVA-inspired one.
Table of Contents
Why You'll Love This Cava Bowl Recipe
A viral trend on TikTok was people sharing their favorite CAVA bowl orders, so I decided to share my favorite order here and turn it into a recipe you can actually make at home.
You’ve got warm and cold, creamy and crunchy, spicy and sweet, fresh and savory. Harissa brings that signature Mediterranean heat, honey balances it, lemon brightens everything, and the toppings make it feel like a real restaurant bowl, not a sad “rice and chicken” situation.
It’s also easy to customize. Want it milder? Use less harissa. Want it higher protein? Add more chicken and feta. Want it low carb? Swap rice for greens. This one adapts to whatever you’re craving.
Ingredients You'll Need
For the Harissa Honey Chicken Thighs:
- 1 ½ lbs boneless, skinless chicken thighs
- 4 tablespoons olive oil, divided
- 2 tablespoons harissa paste (see note)
- 2 tablespoons honey
- Juice of ½ lemon
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the Hot Harissa Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons harissa paste (adjust for spice)
- 2 tablespoons lemon juice (about ½ lemon)
- ½ teaspoon onion powder
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon kosher salt
For the Marinated Cucumbers and Tomatoes:
- ½ cup cherry tomatoes, chopped
- ½ cup cucumber, chopped
- 1 tablespoon extra virgin olive oil
- Dash of sea salt
For the Bowl:
- Mixed greens
- 2 cups cooked brown rice
- 4 tablespoons crumbled feta
- 4 tablespoons hummus
- 4 tablespoons tzatziki
- 4 tablespoons pickled onions
Harissa Note (So You Get the Heat Right)
Harissa pastes vary a lot in heat and salt depending on the brand. Some are mild and smoky, others are spicy. Start with the listed amount, then taste your vinaigrette before adding more. If you want it mild, use a little less harissa and add more honey or lemon to balance.
How to Make a Copycat CAVA Bowl
Step 1: Marinate the chicken
In a bowl, whisk olive oil, harissa paste, honey, lemon juice, garlic, salt, and pepper. Add chicken thighs and toss until fully coated. Marinate for at least 30 minutes (longer is even better if you have time).
Step 2: Cook the chicken
Heat a skillet or grill pan over medium-high heat with a small drizzle of olive oil if needed. Cook chicken 5-7 minutes per side, until golden and cooked through to an internal temperature of 165°F. Rest 5 minutes, then slice so it stays extra juicy.
Step 3: Make the hot harissa vinaigrette
Whisk olive oil, harissa paste, lemon juice, onion powder, garlic, and salt until smooth. Taste and adjust. If you want it thinner, add a teaspoon of water and whisk again.
Step 4: Make the cucumber-tomato salad
Toss chopped tomatoes and cucumber with olive oil and a dash of sea salt. Set aside.
Step 5: Build the bowls
Divide the brown rice between two bowls and top with mixed greens.
Add cucumber-tomato salad, feta, hummus, tzatziki, and pickled onions. Top with sliced honey harissa chicken and drizzle generously with hot harissa vinaigrette. Serve immediately.
Pro Tips for the Best Copycat CAVA Bowl
- Use chicken thighs for the best texture. Thighs stay juicy and flavorful and are much more forgiving than chicken breasts, especially with high-heat cooking.
- Let the chicken rest before slicing. Resting for 5 minutes keeps the juices in the meat (not on your cutting board) and makes the chicken taste noticeably more tender.
- Taste the harissa vinaigrette and adjust. Harissa varies a lot by brand. If it’s too spicy, add a little more honey. If it needs brightness, add an extra squeeze of lemon. If it’s too thick, whisk in 1-2 teaspoons of water.
- Build the bowl like a restaurant. Smear hummus and tzatziki along the sides of the bowl instead of piling everything in the center. It looks better and helps you get creamy sauce in every bite.
- Meal prep the smart way. Keep the vinaigrette and cucumber-tomato mix separate until serving so the greens stay crisp and the rice doesn’t get soggy. Add the dressing right before eating for the best texture.
Variations To Try
- Spicy “Extra Harissa” Bowl: Add an extra spoonful of harissa to the vinaigrette or drizzle chili crisp on top for more heat. Finish with extra lemon to keep it bright.
- CAVA Chicken & Rice Bowl (Higher Protein): Double the chicken and feta, and add a second scoop of hummus. This is the easiest way to make it more filling and higher in protein without changing the flavor.
- Chicken + Greens Bowl (Low Carb): Skip the brown rice and double the mixed greens. Add extra cucumber-tomato salad and pickled onions so it still feels like a loaded CAVA bowl.
- Grain Swap Bowl: Swap brown rice for quinoa, couscous, or cauliflower rice, depending on what you like. Quinoa is the closest “meal prep bowl” swap.
- Crispy Chicken Version: Air fry or pan-sear the chicken a little longer for crispier edges before slicing. Those browned bits taste amazing with harissa vinaigrette.
- Add a Crunchy Topping: Top with toasted pita chips, crushed pita crackers, or chopped toasted almonds for that extra crunch CAVA bowls are known for.
- Veggie-Loaded Bowl: Add roasted chickpeas, roasted sweet potatoes, or roasted broccoli. These are super popular add-ins that make the bowl even more filling.
- Creamier Bowl: Add an extra drizzle of tzatziki or a quick spicy tzatziki by stirring a little harissa into the tzatziki before serving.
CAVA Bowl Storage and Meal Prep Tips
For the best texture, store everything separately and assemble bowls right before eating.
Refrigerator storage:
- Honey harissa chicken: up to 4 days
- Cooked brown rice: up to 4 days
- Hot harissa vinaigrette: up to 5 days (shake or whisk before using)
- Cucumber + tomato salad: best within 1–2 days (it releases water as it sits)
- Greens + toppings (feta, pickled onions, hummus, tzatziki): up to 3 days
Meal prep tip: Keep greens extra dry (store with a paper towel in the container) and keep the vinaigrette and cucumber-tomato salad separate so the bowl stays crisp and not soggy. Assemble when you’re ready to eat, then drizzle the vinaigrette last.
CAVA Bowl FAQs
What is in a CAVA bowl?
A typical CAVA bowl has a base (rice or greens), a protein, toppings like cucumber-tomato salad, pickled onions, feta, and sauces like hummus and tzatziki, finished with a bold dressing. This copycat version follows that same build so it tastes and eats like the real thing.
Is harissa very spicy?
It depends on the brand. Some harissa pastes are mild and smoky, while others are pretty hot. Start with less, taste the vinaigrette, and add more as needed. If it’s too spicy, add a little more honey or lemon juice to balance it.
Can I use chicken breast instead of thighs?
Yes. Chicken thighs stay juicier, but chicken breast works great if you don’t overcook it. Cook to 165°F, then rest before slicing so it stays tender.
Can I make this ahead of time?
Yes, it’s perfect for meal prep. Store everything separately (especially greens, vinaigrette, and cucumber-tomato salad) and assemble right before eating for the best texture.
What can I use instead of pickled onions?
Pickled red onions are the closest to the CAVA flavor, but quick-pickled cucumbers, pickled jalapeños, or even a squeeze of lemon over the bowl works in a pinch.
What is the best base for a CAVA bowl: rice or greens?
Both are popular. Rice makes it heartier and soaks up the vinaigrette. Greens make it lighter and fresher. You can also do half rice and half greens for the best of both.
Can I make this CAVA bowl dairy-free?
Yes. Skip feta and use dairy-free hummus and a dairy-free tzatziki (or swap tzatziki for extra hummus). The honey harissa chicken and vinaigrette are already dairy-free.
How do I make a CAVA bowl low carb?
Skip the rice and double the greens or use cauliflower rice, then add extra chicken. Keep the vinaigrette and pickled onions for big flavor without extra carbs.
My Final Thoughts
This copycat CAVA bowl is fresh, spicy-sweet, creamy, and ridiculously satisfying. The honey harissa chicken is the star, the hot harissa vinaigrette makes it taste restaurant-level, and the toppings bring it all together. Make it once, and you’ll realize you can get the same restaurant experience with this CAVA bowl at home anytime, with bigger portions and even better flavor. Try it out and let me know what you think by leaving me a comment and review below.
More Copycat Recipes to Try Next
- Jersey Mike's sub in a tub
- Sam's Club Mediterranean pasta salad
- Wingstop garlic parmesan wings
- Halal Cart chicken over rice
- The Masters egg salad
CAVA Bowl Recipe (Copycat Mediterranean Bowl)
If you love CAVA, this copycat CAVA bowl is about to become your go-to “better than takeout” dinner. It’s loaded with juicy honey harissa chicken thighs, warm brown rice, mixed greens, creamy hummus and tzatziki, tangy pickled onions, salty feta, and a simple cucumber-tomato salad, finished with a bold hot harissa vinaigrette. If you've tried some of my other viral bowl recipes, like this Crispy Rice Salad and Sweet Potato Beef Bowl, you'll love this CAVA-inspired one.
Ingredients
Harissa Honey Chicken Thighs:
- 1 ½ lbs boneless, skinless chicken thighs
- 4 tablespoons olive oil, divided
- 2 tablespoons harissa paste (see note)
- 2 tablespoons honey
- Juice of ½ lemon
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Hot Harissa Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons harissa paste (adjust for spice)
- 2 tablespoons lemon juice (about ½ lemon)
- ½ teaspoon onion powder
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon kosher salt
Marinated Cucumbers and Tomatoes:
- ½ cup cherry tomatoes, chopped
- ½ cup cucumber, chopped
- 1 tablespoon extra virgin olive oil
- Dash of sea salt
Bowl:
- Mixed greens
- 2 cups cooked brown rice
- 4 tablespoons crumbled feta
- 4 tablespoons hummus
- 4 tablespoons tzatziki
- 4 tablespoons pickled onions
Instructions
1. In a bowl, whisk together olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Add the chicken thighs and toss until each piece is evenly coated. Let the chicken marinate for at least 30 minutes so the flavors soak in.
2. Heat a large skillet or grill pan over medium-high heat and add a little olive oil if needed. Cook the marinated chicken thighs for about 5–7 minutes per side, until they are golden brown and reach an internal temperature of 165°F. Remove from the pan and let the chicken rest for a few minutes before slicing.
3. In a small bowl, whisk together the extra virgin olive oil, harissa paste, lemon juice, onion powder, minced garlic, and kosher salt until smooth and well combined. Adjust the harissa to your preferred spice level. Set aside.
4. In a small bowl, combine the chopped cherry tomatoes and cucumber. Drizzle with olive oil and add a pinch of sea salt. Toss gently and set aside.
5. Divide the cooked brown rice between serving bowls. Add a layer of mixed greens on top of the rice.
6. Arrange the marinated cucumber and tomato mixture, crumbled feta, hummus, tzatziki, and pickled onions around the bowl
7. Top each bowl with sliced honey harissa chicken and drizzle generously with the hot harissa vinaigrette. Serve immediately and enjoy.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1763Total Fat: 114gSaturated Fat: 24gUnsaturated Fat: 91gCholesterol: 443mgSodium: 4118mgCarbohydrates: 96gFiber: 12gSugar: 18gProtein: 99g
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