Homemade Cava Bowls
Packed with fresh Mediterranean ingredients, bold flavors and various textures this protein packed bowl will leave you feeling satisfied all day.
Servings: 4 bowls
Ingredients
Basmati saffron rice:
- 1 cup basmati rice
- 1.5 cups water
- 1.5 tbsp butter
- 2 tbsp fresh parsley, chopped
- 1/2 lemon, juiced
- 1/4 tsp saffron spice
- 1 tsp salt
Harissa honey chicken:
- 4 chicken breasts, cut into cubes
- 1/4 cup olive oil
- 2 tsp harissa spice or harissa paste
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
"Crazy" feta:
- 4 oz feta
- 1/4 cup olive oil
- 1 garlic clove, minced
- 4-5 jalapeno slices
Tzatziki sauce:
- 1.5 cups plain greek yogurt
- 1/2 english cucumber, grated
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Pickled red onions:
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- 1.5 tsp salt
- 1 cup warm water
Tomato + cucumber salad:
- 1/2 english cucumber, chopped
- 15 grape tomatoes, halved
- 2 tbsp olive oil
- 1/2 lemon, juiced
- salt & pepper, to taste
Roasted corn:
- 4 corn on cob, grilled and removed from cob
- butter & salt, to taste
Crumbled feta:
- 4 oz feta, crumbled
Kalamata olives:
- 1/2 cup kalamata olives, halved
Side pita:
- 2 whole pita, warm (or side pita chips)
Instructions
Basmati saffron rice:
- Add washed rice, water, butter and cook according to package instructions.
- Roughly chop parsley, cut lemon in half, and roughly chop saffron strands.
- Once rice is done, fluff with a fork and mix in chopped parsley, saffron, and lemon juice from 1/2 lemon.
Harissa honey chicken:
- In a large bowl, whisk together olive oil, harissa, cumin, cayenne, honey, salt, and pepper.
- Cut chicken breasts into small cubes. Add to bowl with marinade and mix together well.
- Place in fridge for 30-minutes or up to overnight.
- When ready to cook, thread the pieces of marinated chicken onto a skewer.
- Preheat grill or grill pan and lightly spray with non-stick spray.
- Grill chicken skewers, turning on all sides until chicken is fully cooked through (internal temp 165F).
"Crazy" feta:
- Add 4 oz crumbled feta, olive oil, minced garlic, and sliced jalapeno (about 4-5 slices) to a food processor or blender.
- Blend together until consistency is creamy and all ingredients are combined well.
Tzatziki sauce:
- Add Greek yogurt to a medium sized bowl and place minced garlic on top.
- Peel cucumber and grate using the large side of a box grater.
- Drain the cucumber using your hands or a cheesecloth to get all the excess water out.
- Add cucumber to bowl with yogurt and garlic.
- Mix in olive oil, vinegar, salt & pepper.
Pickled red onions:
- Thinly slice red onion and set aside.
- In a large mason jar or bowl with lid, add vinegar, sugar, and salt.
- Add in warm water and mix to dissolve.
- Add thinly sliced red onions and soak for 1 hour at room temp. Store in the fridge after.
Tomato + cucumber salad:
- Chop 1/2 an english cucumber into small cubes and halve cherry tomatoes.
- Add cucumber and tomatoes to a bowl with drizzle of olive oil, lemon juice from 1/2 lemon, salt, and pepper.
Roasted corn:
- Spread butter on the corn and sprinkle with salt.
- Place on preheated grill, turning on all sides until roasted.
- Using a sharp knife, remove the cooked corn from the cob.
Crumbled feta:
- Use remaining 4 oz feta to crumble up and use as a topping.
Kalamata olives:
- Halve olives and use as a topping for your bowl.
Side pita:
- Toast 2 pitas or serve with pita chips.
Assemble:
- Start with a base of basmati rice and then add your desired amounts of each ingredient / topping!
Notes
Saffron - can be hard to find and pricey, feel free to skip this ingredient.
Feta - typically sold in 8 oz chunk, just buy 1 and use 1/2 for crazy feta and the other 1/2 for crumbles.
Shortcuts - save yourself time by buying pre-made tzatziki sauce, use instant rice, or cook chicken in advance so it's ready anytime.