CAVA Bowl Recipe | Make Every CAVA Bowl at Home
The CAVA bowl recipes are one of the most replicated fast-casual meals at home, and for good reason. The ingredients are straightforward. The build-your-own system is easy to follow. And once you understand how each component works, you can recreate any bowl on the CAVA menu in about 30 minutes with grocery store ingredients.
This guide covers everything you need. The base recipes, the proteins, the dips that actually taste like CAVA’s, the toppings, and full step-by-step instructions for the three most popular cava bowls at home: the harissa avocado bowl, the chicken and rice bowl, and the build-your-own framework for everything else.
If you want to understand the full CAVA bowl menu before you start cooking, see our complete CAVA bowls guide.
What You Need to Make a CAVA Bowl recipe at Home
Making cava bowls at home requires no special equipment and no hard-to-find ingredients. Everything is available at a standard grocery store. Here is what to have ready before you start.
Equipment
- Large skillet or grill pan
- Medium saucepan (for rice or lentils)
- Blender or food processor (for hummus and tzatziki)
- Mixing bowls
- Sharp knife and cutting board
Pantry staples to keep on hand
- Extra virgin olive oil
- Garlic (fresh cloves, not jarred)
- Lemon (fresh, always)
- Tahini (sesame paste — the Soom or Seed + Mill brands are the closest to what CAVA uses)
- Harissa paste (Mina brand is the most widely available and closest in flavor profile)
- Cumin, coriander, paprika, cayenne, oregano
- Salt and black pepper
The CAVA Bowl Assembly System
Every cava bowl at home follows the same five-step build that CAVA uses in-store. Master this system and you can build any bowl on the menu, not just the ones in this guide.
Step 1 — Base: Greens, grains, or a combination of both. Step 2 — Protein: One protein, or two if you want a higher-calorie build. Step 3 — Dips and spreads: Up to three. This is where most homemade CAVA bowls fall short — the dips need to be right. Step 4 — Toppings: Everything fresh. No limit. Step 5 — Dressing: One dressing, drizzled over everything at the end.
The order matters. The dips go directly on the base before the protein. The protein sits on top of the dips. Toppings go around and over the protein. Dressing goes last.
CAVA Bowl Bases recipes— How to Make Them at Home
Saffron Basmati Rice
This is the base for the chicken and rice bowl and the garlicky chicken shawarma bowl. The saffron is what separates it from plain white rice and it is not optional.
Ingredients (serves 2)
- 1 cup basmati rice
- 1¾ cups water or low-sodium chicken broth
- ½ teaspoon saffron threads
- 2 tablespoons warm water (to bloom the saffron)
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Combine the saffron threads with 2 tablespoons of warm water in a small bowl. Let it sit for 10 minutes. The water will turn a deep golden yellow — this is the bloom, and it is what gives CAVA’s rice its color and fragrance.
- Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and keeps the grains separate.
- Heat olive oil in a medium saucepan over medium heat. Add the rinsed rice and stir for 1 minute until the grains are lightly coated.
- Pour in the water or broth and the bloomed saffron (liquid and all). Add salt.
- Bring to a boil, then reduce heat to the lowest setting, cover, and cook for 15 minutes.
- Remove from heat, keep covered, and let it rest for 5 minutes before fluffing with a fork.
Cal per serving (approx): 240 cal | 5g protein | 54g carbs | 1g fat
Brown Basmati Rice
Nuttier and chewier than white. Swap this in for any bowl where you want higher fiber.
Ingredients (serves 2)
- 1 cup brown basmati rice
- 2¼ cups water
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Rinse the rice under cold water until clear.
- Bring water to a boil with olive oil and salt.
- Add rice, reduce to a low simmer, cover, and cook for 40 minutes.
- Remove from heat, rest covered for 10 minutes, then fluff.
Black Lentils
The most underrated base on the CAVA menu and the easiest to make at home. High in plant protein and fiber.
Ingredients (serves 2)
- 1 cup black lentils
- 3 cups water
- 1 garlic clove, smashed
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Rinse lentils and pick out any debris.
- Combine lentils, water, garlic, and cumin in a saucepan. Bring to a boil.
- Reduce heat, simmer uncovered for 20–25 minutes until tender but not mushy.
- Drain any excess water, drizzle with olive oil, and season with salt.
Cal per serving (approx): 200 cal | 15g protein | 34g carbs | 4g fat
Greens Base
For any salad-style bowl. Use one or a combination: romaine, arugula, baby spinach, or supergreens (baby kale, spinach, and chicory mixed). No cooking required. Dress lightly with a drizzle of olive oil and a pinch of salt before building.
CAVA Bowl Proteins recipes— How to Make Them at Home
Harissa Honey Chicken — The Most Important One
This is CAVA’s most ordered protein and the protein you need to get right if you want to make a proper harissa avocado bowl cava at home. The marinade is the key — harissa paste, honey, olive oil, and lemon.
Cal per serving (approx): 260 cal | 30g protein | 6g carbs | 12g fat
Ingredients (serves 2)
- 2 chicken breasts or 4 chicken thighs (thighs stay juicier)
- 2 tablespoons harissa paste
- 1 tablespoon honey
- 2 tablespoons olive oil
- Juice of half a lemon
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Instructions
- Whisk together the harissa, honey, olive oil, lemon juice, cumin, paprika, and salt in a bowl.
- Coat the chicken in the marinade. Marinate for at least 30 minutes, ideally 2–4 hours in the fridge. Overnight gives the best result.
- Heat a grill pan or skillet over medium-high heat with a light coat of olive oil.
- Cook chicken breasts for 6–7 minutes per side until cooked through (internal temp 165°F). Thighs take 5–6 minutes per side.
- Rest for 5 minutes before slicing against the grain.
The honey caramelizes slightly on the outside during cooking. That char and glaze is what you are after — it is what makes this taste like CAVA.
Grilled Chicken — Plain
Cal per serving (approx): 250 cal | 33g protein | 2g carbs | 11g fat
For the chicken and rice bowl and any lighter build.
Ingredients (serves 2)
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper
Instructions
- Pound the chicken breasts to an even thickness (around ¾ inch) for even cooking.
- Rub with olive oil and all the spices. Season well with salt and pepper.
- Cook on a grill pan over medium-high heat, 6–7 minutes per side.
- Rest 5 minutes before slicing.
Spicy Lamb Meatballs
Cal per serving (approx): 220 cal | 21g protein | 2g carbs | 14g fat
Four meatballs per serving is the CAVA standard. Cumin, coriander, and chili are the flavor backbone.
Ingredients (makes 8 meatballs / serves 2)
- 450g (1 lb) ground lamb
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cayenne
- ½ teaspoon smoked paprika
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 egg
Instructions
- Combine all ingredients in a bowl and mix until just combined. Do not overmix — it toughens the meat.
- Roll into 8 equal balls (roughly the size of a golf ball).
- Heat olive oil in a skillet over medium-high heat. Sear meatballs on all sides, about 8–10 minutes total, until cooked through.
- Alternatively, bake at 200°C / 400°F for 18–20 minutes on a lined tray.
Falafel
Cal per serving (approx): 270 cal | 9g protein | 31g carbs | 12g fat
For a fully plant-based cava bowl at home, falafel is the protein. Use dried chickpeas, not canned — the texture is completely different and canned chickpeas produce a dense, wet falafel.
Ingredients (makes 10–12 pieces / serves 2)
- 1 cup dried chickpeas, soaked overnight in cold water
- ½ small onion, roughly chopped
- 3 garlic cloves
- Large handful of fresh parsley
- Large handful of fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons flour (or chickpea flour for gluten-free)
- Oil for frying
Instructions
- Drain and pat dry the soaked chickpeas.
- Add chickpeas, onion, garlic, herbs, and spices to a food processor. Pulse until a coarse, crumbly mixture forms. Do not blend to a smooth paste — you want texture.
- Add baking powder and flour. Pulse just until combined.
- Refrigerate the mixture for 30 minutes — this helps it hold together.
- Heat 5cm (2 inches) of oil in a deep pan to 175°C / 350°F.
- Shape mixture into small balls or patties. Fry in batches for 3–4 minutes until dark golden brown.
- Drain on paper towels.
CAVA Dips and Spreads recipes— How to Make Them at Home
This is the section where most people give up and buy store-bought. Do not do that. The dips are the reason CAVA tastes like CAVA, and all of them are simple to make.
Hummus
Cal per serving (approx): 50 cal | 2g protein | 4g carbs | 2.5g fat
Ingredients
- 1 can (400g) chickpeas, drained (reserve the liquid)
- 3 tablespoons tahini
- Juice of 1 large lemon
- 2 garlic cloves
- 3 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
- 2–4 tablespoons cold water (or reserved chickpea liquid)
Instructions
- Add tahini and lemon juice to a food processor. Blend for 1 minute until pale and creamy — this aerates the tahini and is what makes hummus light rather than dense.
- Add garlic and blend for 30 seconds.
- Add chickpeas, cumin, and salt. Blend for 2 minutes.
- With the processor running, drizzle in olive oil.
- Add cold water a tablespoon at a time until you reach the consistency you want — thick enough to hold shape in a bowl but smooth enough to spread easily.
- Taste and adjust lemon, salt, or tahini.
Crazy Feta (CAVA’s Signature Dip)
Cal per serving (approx): 60 cal | 4g protein | 1g carbs | 6g fat
This is the one people ask about most. The key is charring the jalapeño — it removes the raw green heat and replaces it with something smoky and rounded. Do not skip this step.
Ingredients
- 200g (7oz) feta cheese, crumbled (use a good quality block feta, not pre-crumbled)
- 2 jalapeños
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Black pepper
Instructions
- Place the jalapeños directly over a gas flame or under a broiler/grill, turning occasionally, until the skin is completely charred and blackened — about 8–10 minutes.
- Place the charred jalapeños in a bowl, cover with a plate, and let them steam for 10 minutes.
- Peel off the blackened skin, remove the seeds (leave some for more heat), and roughly chop.
- Combine feta, charred jalapeño, olive oil, and oregano in a food processor. Pulse until you get a creamy but slightly chunky texture. CAVA’s Crazy Feta has texture — do not over-blend it.
- Season with black pepper. It will not need salt — the feta is salty enough.
This keeps in the fridge for up to 5 days and gets better after a day as the jalapeño flavor deepens.
Tzatziki
Cal per serving (approx): 25 cal | 2g protein | 1g carbs | 2.5g fat
Ingredients
- 250g (1 cup) full-fat Greek yogurt
- ½ English cucumber, grated
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt
Instructions
- Grate the cucumber and squeeze out as much moisture as possible in a clean kitchen towel. This step is non-negotiable — watery tzatziki is thin and weak.
- Combine yogurt, cucumber, garlic, dill, mint, lemon juice, and olive oil.
- Mix well, season with salt, and refrigerate for at least 30 minutes before using. It thickens as it sits.
Harissa (Quick Version)
Cal per serving (approx): 60 cal | 1g protein | 5g carbs | 6g fat
If you cannot find a good harissa paste (Mina is the best widely available option), here is a quick from-scratch version.
Ingredients
- 3 roasted red peppers (jarred is fine)
- 2 tablespoons tomato paste
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne
- 2 tablespoons olive oil
- Salt and lemon juice to taste
Instructions
Blend everything together until smooth. Taste and adjust heat with cayenne. That is it.
CAVA Dressings recipes — How to Make Them at Home
Get details about all dressings offered in cava.
Lemon Herb Tahini (CAVA’s Most Popular Dressing)
Ingredients
- 3 tablespoons tahini
- Juice of 1 lemon
- 1 small garlic clove, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 3–4 tablespoons cold water
- Salt
Instructions
Whisk tahini and lemon juice together — it will seize at first, keep whisking. Add garlic and herbs. Add cold water a tablespoon at a time until you reach a pourable but thick consistency. Season with salt.
Hot Harissa Vinaigrette
- 2 tablespoons harissa paste
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt
Whisk together. Taste and adjust heat.
Greek Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper
Whisk together.
CAVA Toppings Prep Guide
All of these are quick to prepare. Most need no cooking.
Pickled onions — Thinly slice one red onion. Cover with ½ cup red wine vinegar, ½ cup water, 1 teaspoon salt, and 1 teaspoon sugar. Let sit at room temperature for at least 1 hour. Keeps in the fridge for 2 weeks. This is the most important topping to make ahead.
Tomato and cucumber salad — Dice one medium tomato and half an English cucumber. Toss with a pinch of salt and a drizzle of olive oil.
Kalamata olives — Use jarred, drained. No preparation needed.
Crumbled feta — Buy a block and crumble it yourself. Pre-crumbled feta is dry and lacks flavor.
Avocado — Slice fresh just before assembling. Do not prep in advance.
Pita crisps — Cut a pita into triangles, brush with olive oil, and bake at 190°C / 375°F for 8–10 minutes until golden and crisp.
Fire-roasted corn — Char frozen corn kernels in a dry hot skillet for 3–4 minutes until dark spots form. Season with salt.
Full CAVA Bowl Recipes at Home
1. Harissa Avocado Bowl CAVA Recipe
Approximate calories per bowl: 810–885 cal | 30g+ protein
This is the most searched cava bowl recipe and the one that CAVA regulars most want to recreate. Every component is covered above. Here is how it comes together.
What you need (serves 2)
- Greens and grains base: half supergreens, half cooked saffron basmati rice
- 2 portions harissa honey chicken, sliced
- Crazy Feta (2–3 tablespoons per bowl)
- Hummus (2 tablespoons per bowl)
- 1 ripe avocado, sliced
- Fire-roasted corn
- Pickled onions
- Hot harissa vinaigrette
Assembly
- Add your greens and rice base to a wide bowl — half of each, combined.
- Spoon hummus and Crazy Feta directly onto the base, side by side.
- Layer the sliced harissa honey chicken over the dips.
- Add avocado slices, a spoonful of fire-roasted corn, and a generous pile of pickled onions.
- Drizzle hot harissa vinaigrette over everything.
- Eat immediately.
Why it works: The Crazy Feta’s smoky jalapeño heat, the harissa honey chicken’s sweet-spicy glaze, the avocado’s creaminess, and the vinaigrette’s sharpness — every element counterbalances the others. The pickled onions cut through the richness every time you hit them. Nothing fights. Everything earns its place.
2. CAVA Chicken and Rice Bowl Recipe
Approximate calories per bowl: 710 cal | 33g protein
The simplest and most beginner-friendly of the cava bowls at home. Clean, filling, and balanced.
What you need (serves 2)
- Saffron basmati rice base
- 2 portions grilled chicken, sliced
- Hummus (2 tablespoons per bowl)
- Tzatziki (2 tablespoons per bowl)
- Tomato and cucumber salad
- Crumbled feta
Assembly
- Add a full portion of saffron basmati rice to a bowl.
- Spoon hummus and tzatziki side by side onto the rice.
- Layer the sliced grilled chicken over the dips.
- Add a scoop of tomato and cucumber salad.
- Finish with crumbled feta over the top.
No dressing needed — the tzatziki and hummus do all the sauce work here.
3. Spicy Lamb and Avocado Bowl CAVA Recipe
Approximate calories per bowl: 795 cal | 21g+ protein
For anyone who wants the most flavor-complex of the cava bowls at home. The spiced lamb meatballs with Crazy Feta and avocado is one of the best flavor combinations on the CAVA menu.
What you need (serves 2)
- Greens and grains base: half supergreens, half saffron basmati rice
- 4 spicy lamb meatballs per bowl
- Crazy Feta (2–3 tablespoons)
- Hummus (2 tablespoons)
- 1 avocado, sliced
- Tomato and cucumber salad
- Lemon herb tahini dressing
Assembly
- Build the base: half greens, half rice.
- Spoon Crazy Feta and hummus side by side on the base.
- Nestle the lamb meatballs over the dips.
- Add avocado slices and tomato and cucumber salad.
- Drizzle lemon herb tahini over everything.
Build-Your-Own CAVA Bowl at Home — The Full Framework
Use this as a reference for building any cava bowl recipe beyond the three covered above.
| Step | Options at home |
|---|---|
| Base (choose 1–2) | Saffron basmati rice, brown rice, black lentils, romaine, arugula, baby spinach, supergreens |
| Protein (choose 1) | Harissa honey chicken, grilled chicken, spicy lamb meatballs, falafel, grilled steak |
| Dips (choose up to 3) | Hummus, Crazy Feta, tzatziki, harissa, roasted red pepper hummus |
| Toppings (no limit) | Avocado, pickled onions, fire-roasted corn, crumbled feta, kalamata olives, tomato and cucumber, pita crisps |
| Dressing (choose 1) | Lemon herb tahini, hot harissa vinaigrette, Greek vinaigrette |
Meal Prep Tips for CAVA Bowls at Home
Making cava bowls at home is even easier when you prep components in advance.
What to make ahead (keeps 4–5 days in the fridge):
- Saffron rice and black lentils
- Hummus and Crazy Feta
- Tzatziki
- Pickled onions (actually better after 24 hours)
- Cooked proteins — chicken and lamb meatballs both reheat well
What to prep fresh every time:
- Avocado (browns quickly after cutting)
- Tomato and cucumber salad (goes watery if dressed in advance)
- Pita crisps (soggy after a few hours)
Calorie tracking: If you are using this cava bowl recipe guide to hit specific macros, the easiest swap is the base. Swapping saffron rice for a supergreens base drops a bowl by roughly 220 calories with no other changes.
Summary
Making cava bowls at home comes down to three things: getting the dips right, marinating the chicken properly, and building in the correct order. The harissa avocado bowl cava recipe and the chicken and rice bowl above cover the two most popular options. The build-your-own framework covers everything else.
For the full breakdown of every CAVA bowl on the menu, including all 14 signature bowls with calories, prices, and ingredient details, see our complete CAVA bowls menu guide.