Homemade Cava Bowls
These copycat Homemade Cava Bowls are inspired by my favorite Mediterranean-style fast-casual restaurant. With fresh grains, greens, grilled chicken, tomato salad, lentil tabbouleh, oil-free hummus, Greek vinaigrette, Kalamata olives, & pickled onions.
Ingredients
For the Bowl Base
- 2 Cups White Rice or grain of choice
- 4 Cups Arugula or greens of choice
Grilled Chicken
- 8 Chicken Thighs
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Lemon Juice
- 2 Tablespoons Honey
- 4 Cloves Garlic minced
- 1 Tablespoon Paprika
- 1 Tablespoon Oregano dried
- 1/2 Tablespoon Thyme dried
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Tomato & Onion Salad
- 1 Cup Cherry Tomatoes halved
- 1/2 Small Red Onion thinly slices
- 1 Tablespoon Red Wine Vinegar
- 1 Teaspoon Salt & Pepper
Lentil Tabbouleh
- 1 Cup Black Lentils
- 5 Roma Tomatoes diced
- 1 Large English Cucumber diced
- 1/2 Red Onion diced
- 1 Cup Fresh Parsley chopped
- 1 Tablespoon Fresh Dill chopped
- 2 Lemons juiced
- 2 Cloves Garlic minced
- 1 Teaspoon Salt & Pepper
Homemade Tzatziki
- 1 Cup Greek Yogurt
- 1/2 English Cucumber diced
- 2 Tablespoons Fresh Dill chopped
- 2 Cloves Garlic minced
- 1 Lemon juiced
- 1 Teaspoon Salt & Pepper or to taste
Cava Hummus
- 2 Cans Chickpeas
- 3 Tablespoons Tahini
- 2 Lemons juiced
- 4 Cloves Garlic
- 1 Teaspoon Salt & Pepper
Greek Vinaigrette
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Olive Oil
- 2 Tablespoons Lemon juice
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Honey
- 1 Clove Garlic minced
- 1 Tablespoon Oregano dried
- 1/4 Teaspoon Salt & Pepper
Additional Toppings
- English Cucumbers diced
- Kalamata Olives
- Feta
- Pickled Onions
Instructions
- Cook the 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.
- Pan-Sear the Chicken: Marinate 8 chicken thighs in a mix of 1/4 cup red wine vinegar, 1/4 cup lemon juice, 2 tablespoons honey, garlic, paprika, oregano, thyme, olive oil, salt, and pepper for at least 30 minutes. 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). Let rest before slicing.
- Make Tomato & Onion Salad: Toss together 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, 1 tablespoon red wine vinegar, and a pinch of salt and pepper in a bowl. Let the flavors meld while you prepare the other ingredients.
- Prepare Lentil Tabbouleh: Rinse 1 cup black lentils, then cook in 3 cups water for 20–25 minutes until tender. Drain and cool. Combine the lentils with diced tomatoes, cucumber, red onion, parsley, dill, lemon juice, garlic, salt, and pepper in a large bowl.
- Make the Tzatziki: In a small bowl, mix 1 cup Greek yogurt, 1/2 diced cucumber, 2 tablespoons fresh dill, 2 minced garlic cloves, and the juice of 1 lemon. Season with salt and pepper to taste.
- Blend the Hummus: In a food processor, blend 2 cans drained chickpeas, 3 tablespoons tahini, the juice of 2 lemons, 4 garlic cloves, salt, and pepper until smooth. Add a splash of water if needed for desired consistency.
- Whisk Greek Vinaigrette: In a bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, 2 tablespoons honey, garlic, oregano, salt, and pepper until emulsified.
- Assemble the Bowls: Start by layering the cooked rice and arugula in each bowl. Top with sliced chicken, tomato and onion salad, lentil tabbouleh, tzatziki, and hummus. Add diced cucumbers, Kalamata olives, crumbled feta, pickled onions, and finish with a drizzle of Greek vinaigrette.