✔ Updated · 30 CAVA-inspired bowls, proteins, dips, dressings and sides
These 30 CAVA copycat recipes let you build those big, colorful Mediterranean bowls at home, from harissa honey chicken and crazy feta to lemon herb tahini. I make the dips and dressings on Sunday, so weeknight bowls take about 10 minutes.
A CAVA-style bowl has five layers: a base of greens, saffron rice or both; up to three dips such as hummus, crazy feta and tzatziki; a protein like harissa honey chicken, lamb meatballs or falafel; crunchy toppings such as pickled onions, tomato and cucumber and pita crisps; and a dressing like lemon herb tahini. Make the dips and dressings ahead and it all comes together in minutes.
- Most popular: harissa honey chicken, crazy feta, hummus and lemon herb tahini.
- Best make-ahead: every dip and dressing keeps 4 to 5 days in the fridge.
- Safe temps: chicken 165°F, lamb meatballs 160°F, steak 145°F plus a short rest.
CAVA Bowl Copycats
Start here. Each of these is a combination of the recipes further down, so once you have a few dips and a protein ready, you can build any of them in minutes.
1. Harissa Avocado Bowl
Greens and saffron rice with harissa honey chicken, avocado, crazy feta, corn and a lemon herb tahini drizzle.
How: Build it on half greens, half saffron rice. Add sliced harissa honey chicken, half an avocado, a spoon of crazy feta and hummus, then drizzle with lemon herb tahini.
2. Greek Salad Bowl
Crisp romaine with grilled chicken, tomato and cucumber, olives, feta, pickled onions and Greek vinaigrette.
How: Toss chopped romaine with tomato, cucumber, kalamata olives, pickled onions and crumbled feta. Top with grilled chicken and Greek vinaigrette, with tzatziki on the side.
3. Spicy Lamb and Avocado Bowl
Spicy lamb meatballs over rice and greens with avocado, crazy feta, pickled onions and a harissa kick.
How: Warm 4 lamb meatballs per bowl, add saffron rice, greens, avocado, crazy feta, pickled onions and a spoon of harissa. Finish with lemon herb tahini.
CAVA Proteins
The protein is where the flavor lives. Thighs stay juicier than breasts for the chicken, and everything here reheats well for meal prep. Reheat leftovers to 165°F.
4. Harissa Honey Chicken
Boneless chicken thighs in a sticky, sweet-hot harissa and honey glaze, charred at the edges.
How: Marinate 1 1/2 lb thighs in 3 Tbsp harissa, 2 Tbsp honey, lemon, garlic and olive oil for 30 minutes to overnight. Grill or broil to 165°F, then brush with more honey and harissa.
5. Grilled Chicken
Juicy lemon, garlic and oregano chicken thighs, sliced for bowls and pitas.
How: Marinate thighs in olive oil, lemon juice, garlic, oregano, paprika, salt and pepper for at least 30 minutes. Grill or sear over high heat to 165°F, rest 5 minutes and slice.
6. Spicy Lamb Meatballs
Tender ground lamb meatballs with cumin, coriander, chili and fresh herbs.
How: Mix 1 lb ground lamb with grated onion, garlic, parsley, cumin, coriander, chili flakes and salt. Roll 16 meatballs and bake at 425°F for 14 to 16 minutes, to 160°F.
7. Braised Lamb
Fall-apart shredded lamb with warm spices, slow cooked until spoon tender.
How: Season 2 lb lamb shoulder with cumin, paprika, cinnamon and salt, brown it, then braise with onion, garlic, stock and a splash of lemon at 325°F for 3 hours. Shred in the juices.
8. Falafel
Crisp, herby chickpea falafel, green inside, made from soaked dried chickpeas.
How: Blitz soaked (not canned) chickpeas with onion, garlic, parsley, cilantro, cumin and salt until coarse. Shape small patties and fry at 350°F for 3 to 4 minutes, or bake at 400°F.
9. Roasted Vegetables
Seasonal vegetables roasted with olive oil and warm spices for a hearty meatless bowl.
How: Toss cubed sweet potato, cauliflower and red onion with olive oil, cumin, paprika and salt. Roast at 425°F for 25 to 30 minutes, turning once, until browned.
10. Grilled Steak
Thin-sliced marinated steak with garlic, lemon and spices, seared hard and fast.
How: Marinate flank or sirloin in olive oil, garlic, lemon, cumin and paprika for 1 hour. Sear over high heat to 145°F for medium-rare, rest 5 minutes and slice thin across the grain.
CAVA Dips and Spreads
CAVA lets you pick up to three dips per bowl, and honestly that is the best part. My tip: blend hummus with ice water for that ultra-smooth, fluffy texture.
11. Hummus
Silky, smooth hummus with plenty of tahini and lemon, the base of almost every bowl.
How: Blend 1 can drained chickpeas with 1/3 cup tahini, 3 Tbsp lemon juice, 1 garlic clove, salt and 3 to 4 Tbsp ice water for 3 minutes until very smooth.
12. Roasted Red Pepper Hummus
Classic hummus blended with sweet roasted red peppers and a little smoked paprika.
How: Make the hummus, then blend in 1/2 cup drained jarred roasted red peppers and 1/2 tsp smoked paprika. Add a squeeze of lemon to balance.
13. Crazy Feta
A creamy, spicy whipped feta with jalapeño, the dip everyone asks about.
How: Blend 8 oz feta, 2 Tbsp olive oil, 1 small seeded jalapeño, 1 garlic clove and 1 Tbsp lemon juice until creamy but still a little chunky.
14. Tzatziki
Thick, cool Greek yogurt with grated cucumber, dill, garlic and lemon.
How: Grate 1 Persian cucumber, squeeze it dry, then stir into 1 cup full-fat Greek yogurt with 1 grated garlic clove, 1 Tbsp chopped dill, lemon juice and salt. Chill 30 minutes.
15. Harissa
A smoky, garlicky red pepper and chili paste for a spoonful of heat.
How: Blend toasted dried chiles (soaked), 1 roasted red pepper, garlic, toasted cumin and coriander, lemon, salt and olive oil into a thick paste. Keeps 2 weeks in the fridge under a layer of oil.
16. Roasted Eggplant Dip
A chunky, smoky roasted eggplant and red pepper dip, a bit like a Mediterranean salsa.
How: Roast cubed eggplant and red bell pepper at 425°F until soft and browned, then chop with garlic, olive oil, lemon, parsley and a pinch of chili. Serve chunky.
CAVA Dressings and Sauces
Shake these up in jars and keep them in the fridge door. Yogurt-based dressings keep 4 to 5 days; the oil and vinegar ones keep a week.
17. Lemon Herb Tahini
A bright, creamy tahini dressing loaded with lemon and fresh herbs.
How: Blend 1/3 cup tahini, 1/4 cup lemon juice, 1/4 cup water, a small handful of parsley and basil, 1 garlic clove and salt until smooth and pourable.
18. Greek Vinaigrette
A sharp red wine vinegar and oregano dressing for salads and greens.
How: Shake 1/2 cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, 1 small grated garlic clove, 1/2 tsp Dijon and salt in a jar.
19. Garlic Dressing
A creamy, punchy garlic dressing that goes on everything.
How: Whisk 1/2 cup mayo or Greek yogurt with 2 grated garlic cloves, 2 Tbsp lemon juice, 2 Tbsp olive oil, salt and a splash of water to thin.
20. Yogurt Dill
A cool, tangy Greek yogurt dressing with fresh dill and lemon.
How: Whisk 1/2 cup Greek yogurt with 2 Tbsp olive oil, 2 Tbsp lemon juice, 1 Tbsp chopped dill, 1 small garlic clove, salt and water until drizzly.
21. Skhug
A fiery green herb and chili sauce with cilantro, parsley and warm spices.
How: Blend 1 bunch cilantro, a handful of parsley, 2 to 4 green chiles, 2 garlic cloves, 1/2 tsp each cumin and cardamom, lemon, salt and 1/3 cup olive oil until loose and chunky.
22. Hot Harissa Vinaigrette
A spicy, slightly sweet harissa dressing that wakes up any bowl.
How: Whisk 2 Tbsp harissa, 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp honey and salt.
23. Balsamic Date Vinaigrette
A sweet and tangy balsamic dressing blended with soft dates.
How: Blend 3 pitted Medjool dates (soaked 10 minutes in hot water) with 1/4 cup balsamic vinegar, 1/3 cup olive oil, 1 tsp Dijon, salt and 2 Tbsp water.
Grains, Toppings and Sides
These are the crunchy, tangy bits that make a bowl feel finished. Pickled onions are the one I never skip.
24. Saffron Basmati Rice
Fluffy golden basmati with a pinch of saffron and a little butter.
How: Rinse 1 1/2 cups basmati, then simmer with 2 1/4 cups water, a pinch of saffron bloomed in hot water, 1 Tbsp butter and salt, covered, for 15 minutes. Rest 10 minutes and fluff.
25. Cauliflower Quinoa Tabbouleh
A fresh, lemony tabbouleh with quinoa and finely chopped cauliflower.
How: Toss 1 cup cooked cooled quinoa with 1 cup finely chopped cauliflower, lots of parsley and mint, diced cucumber and tomato, lemon juice, olive oil and salt.
26. Fiery Broccoli
Roasted broccoli with chili, garlic and lemon, charred at the tips.
How: Toss florets with olive oil, chili flakes, garlic powder and salt. Roast at 425°F for 18 to 20 minutes, then finish with lemon juice and a few more chili flakes.
27. Pickled Onions
Bright pink quick-pickled red onions for crunch and tang.
How: Pour 1/2 cup hot red wine vinegar mixed with 1/2 cup water, 1 Tbsp sugar and 1 tsp salt over 1 thinly sliced red onion. Ready in 30 minutes; keeps 2 weeks in the fridge.
28. Pita Crisps
Crunchy seasoned pita chips for scooping dips and topping bowls.
How: Cut pita into small triangles, toss with olive oil, salt and a pinch of sumac, and bake at 375°F for 8 to 10 minutes until golden and crisp.
CAVA-Style Drinks
CAVA is known for its house-made juices and lemonades, and the flavors change through the year. These two are easy to make at home by the pitcher.
29. Cucumber Mint Lime Juice
A cool, lightly sweet cucumber, mint and lime cooler.
How: Blend 2 cucumbers, a handful of mint, the juice of 3 limes, 2 Tbsp honey and 2 cups cold water. Strain and serve over ice.
30. Blueberry Lavender Lemonade
A purple blueberry lemonade with a gentle floral lavender note.
How: Simmer 1 cup blueberries, 1/2 cup sugar, 1/2 cup water and 1 tsp culinary lavender for 5 minutes, strain, then stir into 3/4 cup lemon juice and 3 cups cold water.
How to Build a CAVA Bowl at Home
This is the order I use, and it is the same for a big family dinner or a packed lunch.
- 1. Base: about 1 cup of saffron rice, greens or half and half.
- 2. Dips: 2 to 3 heaping spoonfuls, such as hummus, crazy feta and tzatziki, around the edge.
- 3. Protein: 4 to 5 oz sliced chicken or steak, 4 lamb meatballs, or 4 falafel.
- 4. Toppings: tomato and cucumber, pickled onions, olives, fiery broccoli or tabbouleh, plus pita crisps for crunch.
- 5. Dressing: 2 tablespoons drizzled over the top, just before eating.
- Meal prep: pack the dressing and pita crisps separately so nothing goes soggy. Bowls keep 3 to 4 days in the fridge.
All 30 CAVA Copycat Recipes at a Glance
Every recipe on this page, with rough timing and difficulty.
| Recipe | Group | Time | Difficulty |
|---|---|---|---|
| Harissa Avocado Bowl | Bowls | 15 min | Easy |
| Greek Salad Bowl | Bowls | 15 min | Easy |
| Spicy Lamb and Avocado Bowl | Bowls | 20 min | Easy |
| Harissa Honey Chicken | Proteins | 35 min | Easy |
| Grilled Chicken | Proteins | 30 min | Easy |
| Spicy Lamb Meatballs | Proteins | 30 min | Easy |
| Braised Lamb | Proteins | 3 hr 20 min | Medium |
| Falafel | Proteins | 45 min plus soaking | Medium |
| Roasted Vegetables | Proteins | 35 min | Easy |
| Grilled Steak | Proteins | 1 hr 20 min | Easy |
| Hummus | Dips + spreads | 10 min | Easy |
| Roasted Red Pepper Hummus | Dips + spreads | 10 min | Easy |
| Crazy Feta | Dips + spreads | 10 min | Easy |
| Tzatziki | Dips + spreads | 10 min plus chilling | Easy |
| Harissa | Dips + spreads | 20 min | Easy |
| Roasted Eggplant Dip | Dips + spreads | 40 min | Easy |
| Lemon Herb Tahini | Dressings | 5 min | Easy |
| Greek Vinaigrette | Dressings | 5 min | Easy |
| Garlic Dressing | Dressings | 5 min | Easy |
| Yogurt Dill | Dressings | 5 min | Easy |
| Skhug | Dressings | 10 min | Easy |
| Hot Harissa Vinaigrette | Dressings | 5 min | Easy |
| Balsamic Date Vinaigrette | Dressings | 15 min | Easy |
| Saffron Basmati Rice | Grains + toppings | 30 min | Easy |
| Cauliflower Quinoa Tabbouleh | Grains + toppings | 25 min | Easy |
| Fiery Broccoli | Grains + toppings | 25 min | Easy |
| Pickled Onions | Grains + toppings | 35 min | Easy |
| Pita Crisps | Grains + toppings | 15 min | Easy |
| Cucumber Mint Lime Juice | Drinks | 10 min | Easy |
| Blueberry Lavender Lemonade | Drinks | 20 min | Easy |
More Mediterranean Ideas from My Kitchen
For a no-cook lunch, try my Mediterranean chickpea salad, or stack harissa flavors into veggie burgers with avocado and green harissa. Wondering how long homemade dip lasts? Here's how long hummus keeps. Find more restaurant favorites in our copycat recipes collection.
Frequently Asked Questions
What is the most popular thing at CAVA?
The harissa avocado bowl and anything with harissa honey chicken are among the most-ordered items, along with crazy feta as a dip. All of them are easy to copy at home with the recipes on this page.
What is CAVA crazy feta made of?
Crazy feta is a whipped feta dip with jalapeño. The copycat version blends feta with olive oil, a seeded jalapeño, garlic and lemon juice until creamy but still a little chunky.
What sauce is on a CAVA harissa avocado bowl?
It is usually finished with lemon herb tahini, plus harissa honey chicken and crazy feta for heat. At home, drizzle about 2 tablespoons of lemon herb tahini over the bowl just before eating.
Can I meal prep CAVA bowls?
Yes. Cook the rice and protein, make 2 or 3 dips and a dressing, and pack bowls with the dressing and pita crisps on the side. They keep 3 to 4 days in the fridge. Reheat the protein to 165°F.
Is CAVA food healthy?
A CAVA-style bowl can be a balanced meal, with vegetables, protein and grains. How light it is depends on how many dips, how much dressing and which toppings you add, so build it the way that suits you.
Are these official CAVA recipes?
No. These are copycat recipes inspired by CAVA menu items and made in my home kitchen. CAVA does not publish its recipes, and Recipe Fairy is not affiliated with CAVA.
