These Homemade Copycat Cava Bowls bring all the fresh, Mediterranean grain bowl flavors straight to your kitchen. Perfectly marinated grilled Cava chicken, creamy hummus, tzatziki, and a rainbow of fresh toppings inspired by my favorite copycat Cava recipes. This Cava bowl recipe is even better than the original, and you get to choose the ingredients!
A Quick Look At The Recipe
- Total Time: 1 hour (30 minutes prep, 30 minutes cook time)
- Recipe Difficulty: Easy
- Cooking Method: Grill or pan-sear, & blending
- Main Ingredients: Chicken thighs, rice, arugula, cherry tomatoes, cucumber, Greek yogurt, chickpeas, Mediterranean herbs, lemon
- Dietary Info: Gluten-free, high protein, customizable for vegetarian/vegan
- Serves: 6
- Calories: 784 per bowl (including every ingredient & topping)
Summarize & Save This Content On
I'm obsessed with this copycat recipe. Truly spot on and easy to make. Thanks for sharing, Emmy!
-lee
Homemade Copycat Cava Bowls are a weekly meal in our house, as well as many other Mediterranean-style dishes!
If you love this recipe, you have to try my Easy Copycat Cava Bowls for another delicious DIY Cava bowl recipe, my Quinoa Edamame Broccoli Salad with a lemon tahini vinaigrette, or my Mediterranean Grain Bowls for more healthy bowl inspiration.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Key Ingredients
- Substitutions & Variations
- Copycat Cava Bowl Recipe Shortcuts
- How To Make Homemade Copycat Cava Bowls
- Expert Tips
- Cava Bowl Pairing Ideas
- Cava Bowl Recipe Frequently Asked Questions
- More Cava Style Bowls I Love
- 📖 Recipe
- 💬 Comments & Ratings
Why You'll Love This Recipe
- Restaurant Quality at Home: Recreate your favorite Cava Bowls for a fraction of the cost & with whole ingredients.
- Healthy & Balanced: Packed with protein, fiber-rich grains, healthy sauces, and veggies for a nutrient-dense, macro-conscious meal.
- Meal Prep Friendly: Prep components ahead everything stays fresh for 5 days for easy lunches or dinners.
- Family-Friendly: Everyone can build their own homemade copycat Cava bowl however they like.
- Lower Sodium & Oil: Control sodium & oil intake for a lighter, healthier version than takeout.
- Quick & Easy: Simple to assemble with optional shortcuts for busy weeknights.
Key Ingredients
What makes this Homeade Copycat Cava Bowl truly special is how it transforms simple, wholesome ingredients into a restaurant-quality meal you'll make on repeat. The secret? Building layers of flavor through perfectly balanced components.
- Cava Grilled Chicken: The star of the bowl, this grilled chicken captures that signature Cava flavor, juicy, smoky, and full of Mediterranean warmth.
- Cava Lentil Tabbouleh: Cava's twist on classic tabbouleh swaps bulgur for lentils, making it heartier and higher in protein while keeping all the fresh herbs.
- Cava Hummus: Smooth, creamy, and oil-free, this hummus is made with just chickpeas, tahini, lemon, garlic, & salt.
Substitutions & Variations
- Vegetarian/Vegan: Swap chicken with crispy roasted chickpeas, falafel, or grilled tofu for a plant-based bowl.
- High Protein Bowl: Double the chicken and lentils, and include extra chickpeas for anyone wanting more protein.
- Spicy Kick: Add 2 Tablespoons of harissa to the chicken marinade to make harissa chicken. Or try making the Cava Harissa Vinaigrette. Check out my Cava Harissa Chicken Bowls for more spicy inspiration!
- Grain Swaps & Low-Carb: Use white or brown rice, quinoa, farro, or cauliflower rice for lower-carb bowls.
- Dairy-Free: Try coconut yogurt for tzatziki or a lemon-tahini sauce; skip, or use dairy-free feta.
- Kid-Friendly Version: Skip the arugula for milder greens, reduce garlic in the marinade, and serve the sauces and toppings on the side so kids can customize.
- Lentils: Substitute canned chickpeas for a faster tabbouleh mix.
Copycat Cava Bowl Recipe Shortcuts
If you love homemade copycat Cava bowls but are short on time, you can still enjoy a delicious, fresh meal with a few smart shortcuts!
- Base: Use premade jasmine rice from Trader Joe's and fresh arugula.
- Protein: Skip marinating and grilling by using rotisserie chicken, shredded or sliced.
- Toppings: Add store-bought Cava hummus, Cava tzatziki, and their Greek vinaigrette from Whole Foods.
- Lentil Tabbouleh Shortcut: Drain and rinse canned lentils (instead of cooking your own), then mix with diced tomatoes, cucumber, parsley, and a squeeze of lemon.
How To Make Homemade Copycat Cava Bowls
- Step 1: Marinate the Chicken: Combine red wine vinegar, lemon juice, honey, minced garlic, paprika, oregano, thyme, olive oil, salt, and pepper in a large bowl or zip-top bag. Add chicken thighs and coat thoroughly. Marinate the chicken for at least 30 minutes, or up to overnight in the refrigerator for maximum flavor.
- Step 2: Cook the Rice: In a medium pot, bring 4 cups of water and a pinch of salt to a boil. Add the rinsed rice, stir once, and reduce the heat to low. Cover the pot with a lid and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes to steam. Fluff the rice with a fork and allow it to cool slightly.
- Step 3: Prepare the Lentils: Cook 1 cup of black lentils in boiling salted water for 20-25 minutes until tender but not mushy. Drain and set both aside to cool slightly.
- Step 4: Prepare the Tomato & Onion Salad: Halve 1 cup cherry tomatoes and thinly slice ½ small red onion. Toss together with 1 tablespoon red wine vinegar, salt, and pepper. Set aside to marinate while you prepare other components.
- Step 5: Make the Lentil Tabbouleh: Combine cooked lentils with diced Roma tomatoes, diced English cucumber, diced red onion, chopped parsley, chopped dill, lemon juice, minced garlic, salt, and pepper. Mix well and taste for seasoning. The flavors develop as it sits.
- Step 6: Make the Hummus: In a food processor, combine drained chickpeas, tahini, lemon juice, garlic, salt, and pepper. Blend until completely smooth, adding chickpea liquid or water 1 tablespoon at a time until you reach the desired creamy consistency.
- Step 7: Prepare the Tzatziki: Dice the English cucumber and squeeze out excess moisture using a clean kitchen towel. Mix with Greek yogurt, fresh dill, minced garlic, lemon juice, salt, and pepper. Refrigerate until ready to serve.
- Step 8: Make the Greek Vinaigrette: Whisk together red wine vinegar, olive oil, lemon juice, Dijon mustard, honey, minced garlic, oregano, salt, and pepper in a small bowl. Store in a jar if making ahead, just shake before using.
- Step 9: Grill the Chicken: Preheat your grill to medium-high heat (about 375-400°F). Grill chicken thighs for 5-7 minutes per side until the internal temperature reaches 165°F and you get beautiful grill marks. Let rest for 5 minutes, then slice.
- Step 10: Assemble Your Bowls: Start with a base of rice and arugula. Add sliced chicken, tomato salad, lentil tabbouleh, dollops of hummus, and tzatziki. Top with diced cucumbers, Kalamata olives, feta cheese, and pickled onions. Drizzle with Greek vinaigrette.
Expert Tips
- Marinate the chicken for at least 30 minutes or overnight for a deeper flavor.
- Shock the lentils in an ice bath for 30 seconds after cooking to prevent mushiness.
- Cook chicken to 165°F and slice against the grain after allowing it to rest for the most tender result.
- Remove cucumber seeds from tabbouleh and tzatziki to avoid watery salads and sauces.
- Double the recipe for easy leftovers and ready-to-assemble bowls.
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Cava Bowl Pairing Ideas
Round out your Mediterranean meal with warm pita dipped in a homemade beet hummus or Greek yogurt labneh. Or serve with starters like my cucumber beet salad, honey whipped feta, or hot honey Brussels sprouts (season with harissa paste for more spice).
Cava Bowl Recipe Frequently Asked Questions
How to Store Homemade Copycat Cava Bowls?
This at-home Cava bowl recipe is perfect for meal prep. Store all components separately in airtight containers for 4-5 days. Assemble individual bowls when ready to eat, keeping greens and dressings separate until serving.
What's the best grain for Cava bowls?
White & brown rice are traditional, but quinoa adds more protein, farro provides a chewy texture, and cauliflower rice works for low-carb diets. Choose based on your nutritional goals-all work beautifully in this Cava bowl recipe.
Is this homemade Cava copycat bowl gluten-free?
Yes, when using naturally gluten-free ingredients, always check labels on mustard, tahini, and spices.
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
Homemade Copycat Cava Bowls
Craving that fresh Mediterranean flavor? This Homemade Copycat Cava Bowl recipe brings all those vibrant fast-casual vibes to your kitchen! Grilled Cava chicken, creamy hummus, tangy tzatziki, and delicious toppings so you can customize just how you like.
Ingredients
Cava Bowl Base
- 2 Cups White Rice or grain of choice
- 4 Cups Arugula or greens of choice
Grilled Chicken
- 8 Chicken Thighs
- 1 Tablespoon Olive Oil
- 6 Cloves Garlic minced
- ¼ Cup Lemon Juice
- 2 Tablespoons Oregano dried
- 2 Tablespoons Honey
- 1 Tablespoon Paprika
- ½ Tablespoon Cumin
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Cava Tomato & Onion Salad
- 1 Cup Cherry Tomatoes halved
- ½ Small Red Onion thinly slices
- 1 Tablespoon Red Wine Vinegar
- 1 Teaspoon Salt & Pepper
Lentil Tabbouleh (Cava Copycat)
- 1 Cup Cooked Lentils
- 5 Roma Tomatoes diced
- 1 Large English Cucumber diced
- ½ Red Onion diced
- 1 Cup Fresh Parsley chopped
- 1 Tablespoon Fresh Dill chopped
- 2 Lemons juiced
- 2 Cloves Garlic minced
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Homemade Cava Tzatziki
- 1 Cup Greek Yogurt
- ½ English Cucumber diced
- 2 Tablespoons Fresh Dill chopped
- 2 Cloves Garlic minced
- 1 Lemon juiced
- 1 Teaspoon Salt & Pepper or to taste
Cava Hummus
- 1 Can Chickpeas
- 1 Tablespoon Tahini
- 1 Lemon juiced
- 2 Cloves Garlic
- 1 Teaspoon Salt
Cava Greek Vinaigrette
- ¼ Cup Red Wine Vinegar
- 1 Tablespoon Olive Oil
- 2 Tablespoons Lemon juice
- 2 Teaspoons Dijon Mustard
- 1 Tablespoon Honey
- 1 Clove Garlic minced
- 1 Tablespoon Oregano dried
- ¼ Teaspoon Salt & Pepper
Additional Toppings
- Persian Cucumbers diced
- Kalamata Olives
- Feta
- Pickled Onions
- Pickles
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, honey, oregano, paprika, cumin, salt, and pepper. Add chicken thighs and coat evenly. Marinate for at least 30 minutes or overnight for deeper flavor.
- Cook the Rice and Lentils: Prepare rice according to package directions. Cook lentils in boiling salted water for 20-25 minutes until tender. Drain and set both aside to cool.
- Make the Tomato & Onion Salad: In a small bowl, combine halved cherry tomatoes, thinly sliced red onion, red wine vinegar, salt, and pepper. Toss well and set aside to marinate.
- Prepare the Lentil Tabbouleh: In a large bowl, combine cooked lentils, diced tomatoes, cucumber, red onion, parsley, dill, lemon juice, garlic, salt, and pepper. Mix well and refrigerate until serving.
- Blend the Hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth, adding 1 tablespoon of ice cold water at a time until it reaches your desired consistency. Set aside or refrigerate.
- Make the Tzatziki: Pat diced cucumber dry with a towel to remove moisture. Stir together Greek yogurt, cucumber, dill, garlic, lemon juice, salt, and pepper. Refrigerate until ready to serve.
- Prepare the Greek Vinaigrette: Whisk together red wine vinegar, olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Transfer to a jar if making ahead and refrigerate.
- Grill or Pan-Sear the Chicken: Preheat grill to 375-400°F. Grill chicken thighs for 5-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice. To pan-sear heat a skillet with olive oil over medium-high heat. Sear the chicken thighs for 6-7 minutes per side, until golden brown and fully cooked (internal temp of 165°F). You can also grill the chicken to get a perfect char.
- Assemble the Cava Bowls: In each bowl, layer rice and arugula as the base. Top with sliced grilled chicken, tomato & onion salad, lentil tabbouleh, tzatziki, and hummus. Add cucumbers, olives, feta, pickled onions, and pickles. Finish with a drizzle of Greek vinaigrette.
Notes
- For ultra-smooth hummus: Blend tahini and lemon first, then add chickpeas, garlic, and salt. If you want a thinner hummus, stream in ice-cold water for a glossy finish.
- For thick tzatziki: Strain yogurt, squeeze grated cucumber, or remove cucumber seeds to keep tzatziki thick and scoopable.
- Char the chicken: Let the chicken brown before flipping to build the perfect crust.
- How to cook rice: Start by rinsing 2 cups of white rice under cold water until the water runs clear to remove excess starch. In a medium pot, bring 4 cups of water and a pinch of salt to a boil. Add the rinsed rice, stir once, and reduce the heat to low. Cover the pot with a lid and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes to steam. Fluff the rice with a fork and allow it to cool slightly.
Nutrition
Calories: 784kcalCarbohydrates: 84gProtein: 41gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 153mgSodium: 1122mgPotassium: 1174mgFiber: 8gSugar: 16gVitamin A: 2566IUVitamin C: 59mgCalcium: 210mgIron: 6mg
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Julie says
So good—thanks so much for sharing!
Lee says
I’m obsessed with this copycat recipe. Truly spot on and easy to make. Thanks for sharing Emmy!!