Homemade Copycat Cava Bowls

5 from 2 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Lunch

Cuisine: Mediterranean

Diet: Gluten Free

Servings: Servings

Calories: 784kcal

Author: Emmy Clinton

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.

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