CAVA Bowl

10 mins
Serves 2
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Directions

  1. 1Prepare the harissa honey marinade by mixing 1/2 cup of harissa, 5 cloves of garlic, 2 tablespoons of lemon juice, and 1/4 cup of honey. Add the chicken and mix to ensure it is fully coated with the marinade. Cover it tightly and let it sit in the fridge for an hour or overnight.
  2. 2Prepare the harissa honey marinade by mixing 1/2 cup of harissa, 5 cloves of garlic, 2 tablespoons of lemon juice, and 1/4 cup of honey. Add the chicken and mix to ensure it is fully coated with the marinade. Cover it tightly and let it sit in the fridge for an hour or overnight.
  3. 3Prepare the harissa honey marinade by mixing 1/2 cup of harissa, 5 cloves of garlic, 2 tablespoons of lemon juice, and 1/4 cup of honey. Add the chicken and mix to ensure it is fully coated with the marinade. Cover it tightly and let it sit in the fridge for an hour or overnight.
  4. 4Make the pickled red onions by slicing a red onion and transferring it to a jar. In a small saucepan over medium heat, add 1 cup of water, 1 cup of distilled vinegar, 2 tablespoons of cane sugar, and 1 tablespoon of kosher salt. Stir until sugar and salt have dissolved, then pour it over the onions. Set aside to cool to room temperature, cover with the lid, and keep in the fridge until ready to use.
  5. 5Make the pickled red onions by slicing a red onion and transferring it to a jar. In a small saucepan over medium heat, add 1 cup of water, 1 cup of distilled vinegar, 2 tablespoons of cane sugar, and 1 tablespoon of kosher salt. Stir until sugar and salt have dissolved, then pour it over the onions. Set aside to cool to room temperature, cover with the lid, and keep in the fridge until ready to use.
  6. 6Make the pickled red onions by slicing a red onion and transferring it to a jar. In a small saucepan over medium heat, add 1 cup of water, 1 cup of distilled vinegar, 2 tablespoons of cane sugar, and 1 tablespoon of kosher salt. Stir until sugar and salt have dissolved, then pour it over the onions. Set aside to cool to room temperature, cover with the lid, and keep in the fridge until ready to use.
  7. 7Make the hummus by mixing 3 tablespoons of lemon juice and 1/4 cup of water in a small measuring cup. In a separate bowl, add 1/3 cup of tahini, 2 tablespoons of olive oil, and give it a good whisk. Place 15 ounces of drained and rinsed chickpeas in the bowl of a food processor along with the lemon juice and water mixture, 2 cloves of garlic, 1/4 teaspoon of ground cumin, a pinch of cayenne pepper, a pinch of black pepper, and 1/2 teaspoon of kosher salt. Process it until fully mixed, stopping and scraping down the bowl once for about 50 to 60 seconds. Pour the tahini and oil mixture through the tube in a steady stream while the food processor is still running and process until smooth and creamy for about 40 seconds.
  8. 8Make the hummus by mixing 3 tablespoons of lemon juice and 1/4 cup of water in a small measuring cup. In a separate bowl, add 1/3 cup of tahini, 2 tablespoons of olive oil, and give it a good whisk. Place 15 ounces of drained and rinsed chickpeas in the bowl of a food processor along with the lemon juice and water mixture, 2 cloves of garlic, 1/4 teaspoon of ground cumin, a pinch of cayenne pepper, a pinch of black pepper, and 1/2 teaspoon of kosher salt. Process it until fully mixed, stopping and scraping down the bowl once for about 50 to 60 seconds. Pour the tahini and oil mixture through the tube in a steady stream while the food processor is still running and process until smooth and creamy for about 40 seconds.
  9. 9Make the hummus by mixing 3 tablespoons of lemon juice and 1/4 cup of water in a small measuring cup. In a separate bowl, add 1/3 cup of tahini, 2 tablespoons of olive oil, and give it a good whisk. Place 15 ounces of drained and rinsed chickpeas in the bowl of a food processor along with the lemon juice and water mixture, 2 cloves of garlic, 1/4 teaspoon of ground cumin, a pinch of cayenne pepper, a pinch of black pepper, and 1/2 teaspoon of kosher salt. Process it until fully mixed, stopping and scraping down the bowl once for about 50 to 60 seconds. Pour the tahini and oil mixture through the tube in a steady stream while the food processor is still running and process until smooth and creamy for about 40 seconds.
  10. 10Make the crazy feta by cutting 2 jalapenos. Remove most of the seeds, then cut up a medium onion and peel 10 to 12 cloves of garlic. Transfer them onto a sheet pan lined with parchment paper. Drizzle them with 2 tablespoons of olive oil and sprinkle them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Roast for tossing once halfway through the process in a preheated 400°F (204°C) oven. Set aside to cool for a few minutes. While the vegetables are cooling, place 16 ounces of feta cheese, 1/4 cup of olive oil, zest of a lemon, and 4 tablespoons of lemon juice in the bowl of a food processor. Pulse a few times to mix, scraping down the sides of the bowl a few times. Add the roasted vegetables and pulse until pureed for about 40 seconds. Transfer to a bowl and store in the fridge until ready to use.
  11. 11Make the crazy feta by cutting 2 jalapenos. Remove most of the seeds, then cut up a medium onion and peel 10 to 12 cloves of garlic. Transfer them onto a sheet pan lined with parchment paper. Drizzle them with 2 tablespoons of olive oil and sprinkle them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Roast for tossing once halfway through the process in a preheated 400°F (204°C) oven. Set aside to cool for a few minutes. While the vegetables are cooling, place 16 ounces of feta cheese, 1/4 cup of olive oil, zest of a lemon, and 4 tablespoons of lemon juice in the bowl of a food processor. Pulse a few times to mix, scraping down the sides of the bowl a few times. Add the roasted vegetables and pulse until pureed for about 40 seconds. Transfer to a bowl and store in the fridge until ready to use.
  12. 12Make the crazy feta by cutting 2 jalapenos. Remove most of the seeds, then cut up a medium onion and peel 10 to 12 cloves of garlic. Transfer them onto a sheet pan lined with parchment paper. Drizzle them with 2 tablespoons of olive oil and sprinkle them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Roast for tossing once halfway through the process in a preheated 400°F (204°C) oven. Set aside to cool for a few minutes. While the vegetables are cooling, place 16 ounces of feta cheese, 1/4 cup of olive oil, zest of a lemon, and 4 tablespoons of lemon juice in the bowl of a food processor. Pulse a few times to mix, scraping down the sides of the bowl a few times. Add the roasted vegetables and pulse until pureed for about 40 seconds. Transfer to a bowl and store in the fridge until ready to use.
  13. 13Make the tzatziki by shredding a peeled English cucumber. Transfer it into a strainer and strain all of its juices. Set aside and move on to making the yogurt mixture. To a bowl, add in 1 1/2 cups of Greek yogurt, 2 tablespoons of lemon juice, 2 cloves of garlic, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Give it a good whisk. Fold in the shredded cucumber along with 1/3 cup of fresh chopped dill. Cover with a lid and store it in the fridge until ready to use.
  14. 14Make the tzatziki by shredding a peeled English cucumber. Transfer it into a strainer and strain all of its juices. Set aside and move on to making the yogurt mixture. To a bowl, add in 1 1/2 cups of Greek yogurt, 2 tablespoons of lemon juice, 2 cloves of garlic, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Give it a good whisk. Fold in the shredded cucumber along with 1/3 cup of fresh chopped dill. Cover with a lid and store it in the fridge until ready to use.
  15. 15Make the tzatziki by shredding a peeled English cucumber. Transfer it into a strainer and strain all of its juices. Set aside and move on to making the yogurt mixture. To a bowl, add in 1 1/2 cups of Greek yogurt, 2 tablespoons of lemon juice, 2 cloves of garlic, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Give it a good whisk. Fold in the shredded cucumber along with 1/3 cup of fresh chopped dill. Cover with a lid and store it in the fridge until ready to use.
  16. 16Make the harissa vinaigrette by placing 1/4 cup of olive oil, 3 tablespoons of lemon juice, 2 tablespoons of harissa, 1 tablespoon of honey, 1 clove of garlic, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper in a mason jar. Put the lid on and shake until fully mixed. Store in the fridge until ready to use.
  17. 17Make the harissa vinaigrette by placing 1/4 cup of olive oil, 3 tablespoons of lemon juice, 2 tablespoons of harissa, 1 tablespoon of honey, 1 clove of garlic, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper in a mason jar. Put the lid on and shake until fully mixed. Store in the fridge until ready to use.
  18. 18Make the harissa vinaigrette by placing 1/4 cup of olive oil, 3 tablespoons of lemon juice, 2 tablespoons of harissa, 1 tablespoon of honey, 1 clove of garlic, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper in a mason jar. Put the lid on and shake until fully mixed. Store in the fridge until ready to use.
  19. 19Cook the rice by placing 2 cups of water, 1 tablespoon of olive oil, and 1 teaspoon of kosher salt in a medium saucepan over high heat. Bring to a boil, then add 1 cup of rinsed and drained brown rice. Put the lid on, turn the heat down to low, and let it simmer for 30 minutes or until all of the liquid is absorbed.
  20. 20Cook the rice by placing 2 cups of water, 1 tablespoon of olive oil, and 1 teaspoon of kosher salt in a medium saucepan over high heat. Bring to a boil, then add 1 cup of rinsed and drained brown rice. Put the lid on, turn the heat down to low, and let it simmer for 30 minutes or until all of the liquid is absorbed.
  21. 21Cook the rice by placing 2 cups of water, 1 tablespoon of olive oil, and 1 teaspoon of kosher salt in a medium saucepan over high heat. Bring to a boil, then add 1 cup of rinsed and drained brown rice. Put the lid on, turn the heat down to low, and let it simmer for 30 minutes or until all of the liquid is absorbed.
  22. 22Cook the harissa honey chicken by arranging the marinated chicken thighs on a parchment-lined baking sheet and popping them in a preheated 400°F (204°C) oven. Bake for about 15 minutes or until the internal temperature reaches 165°F. Cover with foil and let cool on the counter. Once cooled, cut the chicken into bite-sized pieces and set aside.
  23. 23Cook the harissa honey chicken by arranging the marinated chicken thighs on a parchment-lined baking sheet and popping them in a preheated 400°F (204°C) oven. Bake for about 15 minutes or until the internal temperature reaches 165°F. Cover with foil and let cool on the counter. Once cooled, cut the chicken into bite-sized pieces and set aside.
  24. 24Cook the harissa honey chicken by arranging the marinated chicken thighs on a parchment-lined baking sheet and popping them in a preheated 400°F (204°C) oven. Bake for about 15 minutes or until the internal temperature reaches 165°F. Cover with foil and let cool on the counter. Once cooled, cut the chicken into bite-sized pieces and set aside.
  25. 25Make pita chips by brushing two whole pitas with 2 tablespoons of olive oil on both sides. Cut them into eight triangles. Transfer them onto a baking sheet lined with parchment paper, sprinkle them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, give them a good toss, and pop them in the oven. Bake, tossing once halfway through the process.
  26. 26Make pita chips by brushing two whole pitas with 2 tablespoons of olive oil on both sides. Cut them into eight triangles. Transfer them onto a baking sheet lined with parchment paper, sprinkle them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, give them a good toss, and pop them in the oven. Bake, tossing once halfway through the process.
  27. 27Make pita chips by brushing two whole pitas with 2 tablespoons of olive oil on both sides. Cut them into eight triangles. Transfer them onto a baking sheet lined with parchment paper, sprinkle them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, give them a good toss, and pop them in the oven. Bake, tossing once halfway through the process.
  28. 28Assemble the CAVA bowl by grabbing a couple of bowls and starting layering with some rice at the bottom. Add some harissa honey chicken and a handful of spring mix. Add a scoop of hummus, a scoop of crazy feta, a spoonful of tzatziki, some pickled red onions, and any toppings you have on hand. Add some tomatoes, cucumber, corn, and Kalamata olives. Finally, finish it off with a drizzle of harissa dressing and add a few pita chips on the side.
  29. 29Assemble the CAVA bowl by grabbing a couple of bowls and starting layering with some rice at the bottom. Add some harissa honey chicken and a handful of spring mix. Add a scoop of hummus, a scoop of crazy feta, a spoonful of tzatziki, some pickled red onions, and any toppings you have on hand. Add some tomatoes, cucumber, corn, and Kalamata olives. Finally, finish it off with a drizzle of harissa dressing and add a few pita chips on the side.
  30. 30Assemble the CAVA bowl by grabbing a couple of bowls and starting layering with some rice at the bottom. Add some harissa honey chicken and a handful of spring mix. Add a scoop of hummus, a scoop of crazy feta, a spoonful of tzatziki, some pickled red onions, and any toppings you have on hand. Add some tomatoes, cucumber, corn, and Kalamata olives. Finally, finish it off with a drizzle of harissa dressing and add a few pita chips on the side.

Ingredients

  • 0.5 cup harissa
  • 0.5 cup harissa
  • 0.5 cup harissa
  • 5 cloves garlic
  • 5 cloves garlic
  • 5 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 2 pounds chicken thighs or chicken breast
  • 2 pounds chicken thighs or chicken breast
  • 2 pounds chicken thighs or chicken breast
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup distilled vinegar
  • 1 cup distilled vinegar
  • 1 cup distilled vinegar
  • 2 tablespoons cane sugar
  • 2 tablespoons cane sugar
  • 2 tablespoons cane sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 15 ounces chickpeas
  • 15 ounces chickpeas
  • 15 ounces chickpeas
  • 1 third of a cup tahini
  • 1 third of a cup tahini
  • 1 third of a cup tahini
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1 pinch cayenne pepper
  • 1 pinch cayenne pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 16 ounces feta cheese
  • 16 ounces feta cheese
  • 16 ounces feta cheese
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 zest of a lemon
  • 1 zest of a lemon
  • 1 zest of a lemon
  • 4 tablespoons lemon juice
  • 4 tablespoons lemon juice
  • 4 tablespoons lemon juice
  • 2 jalapenos
  • 2 jalapenos
  • 2 jalapenos
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 10 cloves garlic
  • 10 cloves garlic
  • 10 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 1.5 cups greek yogurt
  • 1.5 cups greek yogurt
  • 1.5 cups greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 1 third of a cup dill
  • 1 third of a cup dill
  • 1 third of a cup dill
  • 1 english cucumber
  • 1 english cucumber
  • 1 english cucumber
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 2 tablespoons harissa
  • 2 tablespoons harissa
  • 2 tablespoons harissa
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 1 cup brown rice
  • 1 cup brown rice
  • 1 cup brown rice
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 2 whole pita bread
  • 2 whole pita bread
  • 2 whole pita bread
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cucumbers
  • 1 cup cucumbers
  • 1 cup cucumbers
  • 1 cup kalamata olives
  • 1 cup kalamata olives
  • 1 cup kalamata olives
  • 1 cup corn
  • 1 cup corn
  • 1 cup corn
  • 1 handful spring mix
  • 1 handful spring mix
  • 1 handful spring mix

Equipment

food processorovenbaking sheetsaucepanwhiskgratermason jar