The Ultimate Cava Harissa Chicken Bowl Recipe (Customizable)

Are you craving that perfect blend of Mediterranean flavors from your favorite fast-casual restaurant? Look no further—this ultimate Cava harissa chicken bowl recipe brings the bold, vibrant taste of Cava right to your kitchen! Whether you’re a devoted fan of this Mediterranean hotspot or simply looking to expand your culinary horizons, this copycat recipe doesn’t just mimic the original—it might even surpass it.

The harissa chicken bowl from Cava has developed a cult-like following for good reason. The spicy, aromatic harissa-marinated chicken paired with fresh, colorful ingredients creates a perfect balance of flavors and textures that keeps customers coming back for more. Now, you can recreate this beloved dish at home, customize it to your preferences, and even meal prep it for the week ahead.

In this comprehensive guide, we’ll walk you through every component of the Cava harissa chicken bowl—from the perfectly seasoned chicken to the fluffy grains, creamy sauces, and crunchy toppings. Get ready to transform your weeknight dinner routine with this restaurant-quality meal that’s surprisingly simple to make!

What Makes Cava’s Harissa Chicken Bowl So Good?

Before we dive into the recipe, let’s break down what makes the Cava harissa chicken bowl such a standout menu item:

• The Harissa Marinade: The star of the show is undoubtedly the harissa—a North African chili paste that’s packed with complex flavors. Cava’s version balances heat with smoky notes, garlic, and aromatic spices.
• Texture Contrast: Every great bowl needs textural variety. The Cava harissa chicken bowl excels with tender chicken, fluffy grains, creamy spreads, and crunchy vegetables.
• Flavor Depth: The combination of spicy harissa, cooling tzatziki, tangy pickled onions, and earthy hummus creates a remarkable depth of flavor in every bite.
• Customizability: One of the reasons Cava’s bowls are so popular is their adaptability. You can adjust ingredients to suit your taste preferences or dietary needs without compromising on flavor.

Now, let’s gather our ingredients and start cooking!

Ingredients List

For the Harissa Chicken:

• 1½ pounds boneless, skinless chicken breasts or thighs
• 3 tablespoons harissa paste (store-bought or homemade)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• 1 tablespoon honey or maple syrup
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Base (choose one or mix):

• 2 cups cooked basmati rice
• 2 cups cooked quinoa
• 4 cups mixed greens or romaine lettuce

For the Toppings:

• 1 cup tzatziki sauce
• 1 cup hummus
• ½ cup pickled red onions
• ½ cup crumbled feta cheese
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• ¼ cup kalamata olives, pitted and halved
• ¼ cup toasted pine nuts or sliced almonds (optional)

For the Sauces:

• Green harissa sauce (recipe below)
• Lemon herb tahini dressing (recipe below)
• Simple lemon vinaigrette (recipe below)

Step-by-Step Instructions

Preparing the Harissa Chicken:

1. Make the marinade: In a large bowl, combine harissa paste, olive oil, minced garlic, cumin, coriander, smoked paprika, honey, lemon juice, salt, and pepper. Mix well until you have a smooth, consistent marinade.
2. Prepare the chicken: If using chicken breasts, pound them to an even thickness (approximately ½ inch) to ensure even cooking. For chicken thighs, trim any excess fat.
3. Marinate: Add the chicken to the bowl with the harissa mixture, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours (overnight works great too!).
4. Cook the chicken:
   • Grilling method: Preheat grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
   • Stovetop method: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until fully cooked.
   • Oven method: Preheat oven to 425°F (220°C). Place chicken on a lined baking sheet and roast for 18-22 minutes, or until cooked through.

1. Rest and slice: Allow the chicken to rest for 5 minutes before slicing into strips.

Preparing the Base:

Basmati Rice:

1. Rinse 1 cup of basmati rice under cold water until the water runs clear.
2. In a medium pot, combine the rice with 1½ cups of water and a pinch of salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff with a fork and add a squeeze of lemon juice if desired.

Quinoa:

1. Rinse 1 cup of quinoa under cold water.
2. In a medium pot, combine quinoa with 2 cups of water or broth and a pinch of salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff with a fork and season with a drizzle of olive oil and lemon juice.

Mixed Greens:

Simply wash and dry your preferred greens. For extra flavor, lightly toss with olive oil, lemon juice, salt, and pepper.

Preparing the Sauces:

Green Harissa Sauce:

• 1 cup fresh cilantro leaves
• 1 cup fresh parsley leaves
• 2 jalapeños, seeded (leave seeds for extra heat)
• 3 cloves garlic
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ cup olive oil
• 2 tablespoons lemon juice
• Salt to taste

Combine all ingredients in a food processor and blend until smooth. Adjust seasoning as needed.

Lemon Herb Tahini Dressing:

• ¼ cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water (more as needed)
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh mint
• Salt and pepper to taste

Whisk all ingredients together in a small bowl, adding more water as needed to reach desired consistency.

Simple Lemon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

Whisk all ingredients together in a small bowl.

Assembling Your Cava Harissa Chicken Bowl:

1. Start with your base of choice (rice, quinoa, greens, or a combination).
2. Add a generous portion of sliced harissa chicken.
3. Add your desired toppings: tzatziki, hummus, pickled onions, feta, cucumber, tomatoes, olives, and nuts.
4. Drizzle with your choice of sauce(s).
5. Garnish with fresh herbs like mint, dill, or parsley.
6. Serve immediately and enjoy!

Nutritional Information (Per Serving):

Note: Nutritional values are approximate and will vary based on specific ingredients and portions used.

Tips & Tricks for the Perfect Harissa Chicken Bowl

• Meal Prep Magic: This bowl is perfect for meal prep! Prepare all components separately and store in airtight containers in the refrigerator. The chicken, cooked grains, and most sauces will keep well for 3-4 days.
• Spice Level Adjustments: If you’re sensitive to heat, start with less harissa paste and adjust to your preference. You can always add more sauce later for an extra kick.
• Time-Saving Hacks: Use store-bought tzatziki, hummus, and pickled onions to save time. Many grocery stores also offer pre-cooked grains in the freezer section.
• Marinating Tips: For the most flavorful chicken, marinate overnight. If you’re short on time, even 30 minutes will infuse good flavor.
• Serving Suggestions: For a party or family dinner, set up a “bowl bar” with all components laid out so everyone can build their own custom bowl.

Delicious Variations

Vegan Harissa Bowl:

Replace the chicken with:

• Harissa-marinated tofu: Press firm tofu, slice, marinate, and bake at 400°F for 25-30 minutes.
• Harissa roasted cauliflower: Toss cauliflower florets in the same marinade and roast at 425°F for 25 minutes.
• Harissa chickpeas: Toss drained chickpeas in a simplified version of the marinade and roast until crispy.

Skip the tzatziki and feta, or use plant-based alternatives.

Gluten-Free Version:

This bowl is naturally gluten-free! Just double-check your harissa paste and other store-bought ingredients to ensure they’re certified gluten-free.

Keto-Friendly Option:

• Replace the grain base with cauliflower rice or extra greens.
• Add more healthy fats: avocado, extra olive oil, or additional nuts.
• Limit higher-carb toppings like tomatoes and onions.

Cava Harissa Chicken Bowl Recipe

Emily Wilson

Make your own Cava Harissa Chicken Bowl with this easy, customizable recipe! Enjoy bold flavors and fresh ingredients for a delicious, healthy meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Dish

Cuisine Mediterranean

Servings 4 servings

Calories 550 kcal

Ingredients

  

For the Harissa Chicken:

• 1½ pounds boneless skinless chicken breasts or thighs
• 3 tablespoons harissa paste store-bought or homemade
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• 1 tablespoon honey or maple syrup
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Base (choose one or mix):

• 2 cups cooked basmati rice
• 2 cups cooked quinoa
• 4 cups mixed greens or romaine lettuce
• For the Toppings:
• 1 cup tzatziki sauce
• 1 cup hummus
• ½ cup pickled red onions
• ½ cup crumbled feta cheese
• 1 cup diced cucumber
• 1 cup cherry tomatoes halved
• ¼ cup kalamata olives pitted and halved
• ¼ cup toasted pine nuts or sliced almonds optional

For the Sauces:

• Green harissa sauce recipe below
• Lemon herb tahini dressing recipe below
• Simple lemon vinaigrette recipe below

Instructions

 

Preparing the Harissa Chicken:

• In a large bowl, combine harissa paste, olive oil, minced garlic, cumin, coriander, smoked paprika, honey, lemon juice, salt, and pepper. Mix well to create a smooth, consistent marinade.
  
• Pound chicken breasts to an even thickness (about ½ inch) for even cooking. For chicken thighs, trim excess fat.
  
• Add chicken to the marinade, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes (or up to 2-4 hours, or overnight for more flavor).
  

Cooking Options:

• Grilling: Preheat the grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  
• Stovetop: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until fully cooked.
• Oven: Preheat the oven to 425°F (220°C). Place chicken on a lined baking sheet and roast for 18-22 minutes, or until cooked through.
• Let the chicken rest for 5 minutes, then slice into strips.
  

Preparing the Base:

• Basmati Rice: Rinse 1 cup of rice under cold water until the water runs clear. In a medium pot, combine the rice with 1½ cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it rest, covered, for 5 minutes. Fluff with a fork and squeeze some lemon juice if desired.
• Quinoa: Rinse 1 cup of quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it rest for 5 minutes, then fluff with a fork and drizzle with olive oil and lemon juice.
  
• Mixed Greens: Wash and dry greens. Toss lightly with olive oil, lemon juice, salt, and pepper if desired.

Making the Sauces:

• Green Harissa Sauce: Blend cilantro, parsley, jalapeños, garlic, cumin, coriander, olive oil, and lemon juice until smooth. Add salt to taste.
  
• Lemon Herb Tahini Dressing: Whisk together tahini, lemon juice, water, garlic, dill, mint, salt, and pepper. Add water to reach desired consistency.
• Simple Lemon Vinaigrette: Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.

Assembling the Cava Harissa Chicken Bowl:

• Start with your base (rice, quinoa, or greens) in a bowl.
• Add a generous portion of sliced harissa chicken.
• Add desired toppings: tzatziki, hummus, pickled onions, feta, cucumber, tomatoes, olives, and nuts.
• Drizzle with the sauce of your choice (green harissa, tahini dressing, or lemon vinaigrette).
• Garnish with fresh herbs like parsley, mint, or dill.
  

Notes

Nutritional Information (Per Serving):

Nutrient	Amount
Calories	550-650 (varies with toppings)
Protein	35-40g
Carbohydrates	45-60g
Fat	25-30g
Fiber	8-10g
Sodium	850-950mg

Note: Nutritional values are approximate and will vary based on specific ingredients and portions used.

• Meal Prep: All components can be stored separately in airtight containers for up to 3-4 days.
• Spice Level: Adjust the harissa paste to control the heat.
• Vegan Option: Use harissa-marinated tofu or roasted cauliflower as a substitute for chicken.

Keyword Cava Harissa Chicken Bowl, Chicken Bowl Recipe, Customizable Bowl, Mediterranean Bowl

Make It Your Own!

The beauty of the Cava harissa chicken bowl is its versatility. Once you master the basic recipe, feel free to experiment with:

• Different proteins: Try harissa-marinated shrimp, lamb, or salmon
• Seasonal vegetables: Add roasted sweet potatoes in fall, grilled zucchini in summer
• Regional twists: Add pomegranate seeds and sumac for a more Lebanese flair, or preserved lemon for a Moroccan touch

Have you tried making this Cava harissa chicken bowl at home? We’d love to hear about your experience! Drop a comment below, share your photos on social media with #HarissaChickenBowl, or leave a rating on this recipe. Your feedback helps other home cooks and inspires our future content!

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Happy cooking!

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