The Best Homemade Copycat Cava Bowl with Chicken

RecipesLunchDinnerMeal Prep
Written By Ashley Poladian
copycat cava bowl / cava bowl

Makes: 5 Servings
Per Serving: 45g Protein | 583 Cal

Jump to Recipe
 

Cava is known for their bright, healthy, flavor-packed bowls (they're a personal favorite) and pita sandwiches and whether you’re a big fan of the Mediterranean chain or you just want to see what all the buzz is about (and don’t have the real deal nearby), you’ll be thrilled to know you can totally recreate them in your own home.

My copycat Cava bowl recipe is fresh, healthy, loaded with protein, and bursting with so much flavor. It’s the perfect thing to make when meal prepping or any day you’re looking for a delicious lunch or dinner. I know you’re going to love it!

Why You’ll Love This Copycat Cava Bowl Recipe

  • Packed with fresh ingredients and bold flavors: This Cava bowl recipe is loaded up with tender chicken, savory roasted veggies, a variety of toppings, and flavorful sauces.

  • A balanced meal: Each bowl offers a good mix of protein, carbs, and healthy fats, making it just as nutritious as it is delicious.

  • So easy to customize: One of the best things about bowl recipes is that you can completely customize them to your taste buds and load them up with your personal favorite toppings. Don’t love kalamata olives? Try a different olive or leave them off. Don’t tolerate dairy? Skip the feta or spring for a dairy-free alternative. Everything is up for debate.

cava bowl / copycat cava bowl

Ingredients

Main Ingredients:

  • 1 lb chicken thighs, boneless & skinless

  • 1 lb chicken breasts, boneless & skinless

  • ¼ cup harissa paste (for marinade)

  • Salt, to taste

Grains & Base:

  • 1 cup dry white rice (yields ~2½ cups cooked) or 2½ packs of Ready Rice (you can also use brown rice, but that takes longer to cook)

  • ½ head or ½ bag of romaine lettuce or cabbage slaw mix

Veggies:

  • 10 oz brussels sprouts

  • 10 oz cauliflower

  • ¼ cup olive oil (for roasting)

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon paprika

  • Salt & pepper, to taste

  • 2–3 Persian cucumbers, diced (you can also use about half an English cucumber)

  • 10 oz cherry tomatoes, halved

Toppings:

  • 1 jar kalamata olives, pitted and sliced

  • 1 block or container of feta cheese

  • 1 container tzatziki (Trader Joe’s or similar - using a ready-made sauce is a great way to cut back on prep)

  • 1 container hummus (Trader Joe’s or similar - try red pepper hummus, roasted garlic hummus, or whatever you love)

  • Pickled onions (~⅓ cup, optional - red onions are great here)

  • Fresh parsley, chopped (for garnish)

    Instructions

Instructions

  1. Preheat the oven: Preheat the oven to 400°F (200°C).

  2. Marinate the chicken: Add the chicken, harissa, and a generous pinch of salt to a large bowl. Massage the harissa into the chicken and make sure everything is evenly coated with sauce. Set it aside to marinate while you get the veggies started.

  3. Roast the cauliflower: If you’re using frozen cauliflower, gently microwave it to thaw. If you’re using fresh cauliflower, break or slice it into florets. Place the cauliflower on a large sheet pan, drizzle it with olive oil, half of the garlic powder, half of the onion powder, half of the paprika, and salt and pepper. Toss to coat the cauliflower in the spices and place the pan in the preheated oven to roast.

  4. Roast the Brussels sprouts: Slice the Brussels sprouts in half and place them cut-side down on a second sheet pan. Drizzle with olive oil and the rest of the spices. Set the pan aside.

  5. Prep the chicken: Place the marinated chicken on a third sheet pan.

  6. Roast: Once the cauliflower has been roasting for about 20-25 minutes, add the pans with the Brussels sprouts and chicken to the oven. Roast everything for about 20 more minutes, flipping the veggies and chicken after 10 minutes. Make sure to cook the chicken until the internal temperature measures 165 degrees F on a meat thermometer.

  7. Cook the rice: While everything is roasting, cook the rice. Follow the directions on the package. You can use your favorite rice (cooked on the stovetop, in the rice cooker, or even in the microwave) or try Ready Rice for a high-protein option.

  8. Prep the fresh vegetables: Dice the cucumbers, halve the cherry tomatoes, and slice the whole kalamata olives. If you’re already using sliced olives, you don’t need to prep them.

  9. Assemble the bowls: When everything is prepped and done cooking, it’s time to build your bowls:

  • Base of your bowl: Start with a handful of lettuce and ½ cup of cooked rice.

  • Proteins: Add 2½ oz of chicken breast and 2½ oz of chicken thigh.

  • Veggies: Add ~2 oz each of roasted cauliflower, Brussels sprouts, cucumbers, and tomatoes.

  • Toppings: Top with 1 oz of kalamata olives and 1 oz of feta cheese.

  • Sauces: Drizzle on 2 tablespoons of tzatziki and 2 tablespoons of creamy hummus. (This is the best part, if you ask me.)

  • Garnish: Add a few pickled red onion slices and sprinkle with fresh parsley for a finishing touch.

Nutrition Information (Per Bowl - Makes 5 Bowls)

  • Calories: 583

  • Protein: 45g

  • Carbs: 41g

  • Fat: 27g

 

Swaps & Substitutions

  • Protein: Not a big chicken fan? Try using ground turkey, lamb, meatballs (spicy lamb meatballs would be great!) chickpeas, black lentils, tofu, or even frozen falafel (yum!) for something different.

  • Veggies: Add (or swap) roasted sweet potatoes, eggplant, zucchini, squash, onion, mushrooms, red peppers, or whatever else you like. Baby spinach would be great too!

  • Toppings: Drizzle on a little bit of hot sauce for heat, add garlic dressing, lemon herb tahini, or Greek vinaigrette, serve with lemon wedges or creamy avocado slices, add hot peppers or fresh jalapeno, add more fresh herbs like cilantro, chives, or dill, or top with pita chips for extra crunch. You could also serve pita bread alongside your bowls.

 

FAQs

  • Yes! I love making this recipe when meal prepping. For best results, make sure to store all of the components in separate airtight containers for up to 4 days in the fridge and build your bowls (and add your toppings and sauces) fresh.


  • If you can’t find harissa (though it’s readily available at most grocery stores!) or don’t have any on hand, try using a smoky paprika-based hot sauce for the right level of heat.


  • Use dairy-free feta or leave out the cheese and swap to a dairy-free tzatziki (you could even make your own quick version with a plant-based yogurt) or use more hummus instead.


  • Good news - you sure can! Leave out the rice and add extra lettuce or cauliflower rice instead. Right Rice can also be a great option in place of regular rice for those looking to cut some of the carbs.


  • Put the roasted ingredients in one airtight container and the fresh toppings in another (plus keep the sauces separate) and store everything in the fridge. Alternatively, you can put every component in separate containers. Everything should stay fresh in the fridge for up to 4 days.

These delicious bowls are the ultimate customizable meal, loaded with fresh flavors and all of your favorite things. Whether you make them for a quick weeknight dinner or batch them for meal prep, they’re sure to be a sleeper hit and a new favorite in your healthy meal rotation.

Copycat Cava Bowl

Copycat Cava Bowl

Yield: 5
Author:

If you love a Cava bowl, you’ve got to try my Copycat Cava Bowl recipe. Packed with protein and tons of veggies and topped off with a drizzle of savory sauces, it’s a satisfying weeknight meal you’re going to want to add into your regular rotation.

Ingredients

  • Main Ingredients:
  • 1 lb chicken thighs, boneless & skinless
  • 1 lb chicken breasts, boneless & skinless
  • ¼ cup harissa paste (for marinade)
  • Salt, to taste
  • Grains & Base:
  • 1 cup dry white rice (yields ~2½ cups cooked) or 2½ packs of Ready Rice (you can also use brown rice, but that takes longer to cook)
  • ½ head or ½ bag of romaine lettuce or cabbage slaw mix
  • Veggies:
  • 10 oz brussels sprouts
  • 10 oz cauliflower
  • ¼ cup olive oil (for roasting)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • Salt & pepper, to taste
  • 2–3 Persian cucumbers, diced (you can also use about half an English cucumber)
  • 10 oz cherry tomatoes, halved
  • Toppings:
  • 1 jar kalamata olives, pitted and sliced
  • 1 block or container of feta cheese
  • 1 container tzatziki (Trader Joe’s or similar - using a ready-made sauce is a great way to cut back on prep)
  • 1 container hummus (Trader Joe’s or similar - try red pepper hummus, roasted garlic hummus, or whatever you love)
  • Pickled onions (~⅓ cup, optional - red onions are great here)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven: Preheat the oven to 400°F (200°C).
  2. Marinate the chicken: Add the chicken, harissa, and a generous pinch of salt to a large bowl. Massage the harissa into the chicken and make sure everything is evenly coated with sauce. Set it aside to marinate while you get the veggies started.
  3. Roast the cauliflower: If you’re using frozen cauliflower, gently microwave it to thaw. If you’re using fresh cauliflower, break or slice it into florets. Place the cauliflower on a large sheet pan, drizzle it with olive oil, half of the garlic powder, half of the onion powder, half of the paprika, and salt and pepper. Toss to coat the cauliflower in the spices and place the pan in the preheated oven to roast.
  4. Roast the Brussels sprouts: Slice the Brussels sprouts in half and place them cut-side down on a second sheet pan. Drizzle with olive oil and the rest of the spices. Set the pan aside.
  5. Prep the chicken: Place the marinated chicken on a third sheet pan.
  6. Roast: Once the cauliflower has been roasting for about 20-25 minutes, add the pans with the Brussels sprouts and chicken to the oven. Roast everything for about 20 more minutes, flipping the veggies and chicken after 10 minutes. Make sure to cook the chicken until the internal temperature measures 165 degrees F on a meat thermometer.
  7. Cook the rice: While everything is roasting, cook the rice. Follow the directions on the package. You can use your favorite rice (cooked on the stovetop, in the rice cooker, or even in the microwave) or try Ready Rice for a high-protein option.
  8. Prep the fresh vegetables: Dice the cucumbers, halve the cherry tomatoes, and slice the whole kalamata olives. If you’re already using sliced olives, you don’t need to prep them.
  9. Assemble the bowls: When everything is prepped and done cooking, it’s time to build your bowls:
  10. Base of your bowl: Start with a handful of lettuce and ½ cup of cooked rice.
  11. Proteins: Add 2½ oz of chicken breast and 2½ oz of chicken thigh.
  12. Veggies: Add ~2 oz each of roasted cauliflower, Brussels sprouts, cucumbers, and tomatoes.
  13. Toppings: Top with 1 oz of kalamata olives and 1 oz of feta cheese.
  14. Sauces: Drizzle on 2 tablespoons of tzatziki and 2 tablespoons of creamy hummus. (This is the best part, if you ask me.)
  15. Garnish: Add a few pickled red onion slices and sprinkle with fresh parsley for a finishing touch.

Nutrition Facts

Calories

583

Fat

27 g

Carbs

41 g

Protein

45 g
Ashley Poladian
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