Harissa Avocado Bowl (Cava Bowl Copycat)
Posted: 06/25/26
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This Harissa Avocado Bowl has everything I love about the famous Cava version: spicy-sweet harissa chicken, creamy Crazy Feta, crunchy veggies, fluffy rice, and plenty of creamy avocado. The homemade components are surprisingly easy to make, and honestly? I think this version is even better because you can customize every single bite!
What Makes This Harissa Bowl Different
- Love the Cava Harissa Avocado Bowl? This homemade version brings all those bold, fresh flavors to your own kitchen with real ingredients. My harissa chicken is smoky and slightly sweet, while the Crazy Feta adds that signature creamy kick.
- They’re perfect for meal prep and busy weeknights. I prep the components ahead of time, then assemble bowls throughout the week for quick lunches or easy dinners.
- The best part? I am down for how you can customize every bowl exactly how my family likes it. Add extra avocado, pile on the feta, swap the greens, or dial the heat up or down; just make it your own.
Cheryl’s Tested Notes Tips
- Give the chicken a few minutes to rest before slicing. Those juices will stay where they belong instead of running all over your cutting board. The result is much more tender, flavorful chicken.
- Char the corn if you have time. I throw it into a hot skillet, which adds a subtle smoky note that punches up the harissa.
- Layer instead of tossing. I recommend keeping the ingredients separate, which lets everyone customize each bite. Let’s face it; some people like to keep their bowl components separate, while others do the full mix and eat.
Ingredient Notes
- Chicken thighs stay juicy and flavorful. I love using boneless, skinless thighs because they caramelize so well and are very forgiving to cook. Chicken breasts work too; just be careful not to overcook them.
- Choosing the harissa paste. Harissa is a North African chile paste that brings smoky, spicy flavor. Some brands are much hotter than others, so start with a mild version if you’re quite sensitive to heat.
- You could use store-bought for the Crazy Feta. If you’re short on time, a prepared whipped feta can stand in for the homemade Crazy Feta. The flavor will be a little different, but it’ll still be yummy.
- Add extra fresh herbs. Fresh dill and mint are listed as optional toppings, but I highly recommend them. They add brightness that balances the spicy harissa and creamy avocado.
- Fire-roasted corn adds a subtle smoky sweetness. Frozen fire-roasted corn is quick and convenient, but fresh grilled corn is SO fantastic when it’s in season. Both pair beautifully with the harissa chicken.
Serving Suggestions
- Turn it into a build-your-own bowl bar. I do this a lot with my family, and they love it! Set out all the toppings and let everyone assemble their own bowl exactly how they like it.
- Serve with warm pita. It’s perfect for scooping up any leftover Crazy Feta, hummus, or vinaigrette that doesn’t make it onto your fork.
Storage & Make-Ahead
- Refrigerator: Store the chicken, rice, dressing, Crazy Feta, and vegetables in separate airtight containers. They’ll stay fresh for up to 4 days and are perfect for meal prep.
- Freezer: Freeze the cooked chicken only in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator and reheat before building your bowls.
- Make-Ahead: The vinaigrette, Crazy Feta, rice, and chicken can all be prepared ahead of time. Wait until serving to slice the avocado and assemble the bowls for the best texture.
Recipe FAQs
- What is harissa made from? Harissa is a North African chili paste made from peppers, garlic, spices, and olive oil. It brings smoky, spicy flavor without overwhelming the dish (I love cooking with it).
- Can I grill the chicken instead of cooking it on the stovetop? Absolutely! Grill the chicken over medium-high heat until it reaches an internal temperature of 175°F-180°F, then slice and serve.
- What can I substitute for Crazy Feta? Plain crumbled feta or whipped feta will do in a pinch. You’ll lose a little of that classic flavor, but the bowl will still be yummy.
- Can I make these bowls dairy-free? Yes! Omit the feta and Crazy Feta, then add extra hummus or a dairy-free feta alternative to maintain the creamy texture.
- Is this harissa avocado bowl Cava recipe good for meal prep? It’s seriously one of my fave meal-prep lunches, so heck yes! Keeping everything stored separately makes it easy to assemble fresh bowls throughout the week.
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Harissa Avocado Bowl (Cava Bowl Copycat)
This Harissa Avocado Bowl has everything I love about the famous Cava version: spicy-sweet harissa chicken, creamy Crazy Feta, crunchy veggies, fluffy rice, and plenty of creamy avocado, all made from the comfort of your kitchen!
Ingredients
For the Harissa Chicken
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons harissa paste (mild or spicy)
- 2 tablespoons honey
- 1 tablespoon olive oil
- 3 cloves garlic minced
- juice of 1 lemon
- zest of 1 lemon
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil, for cooking
For the Crazy Feta
- 4 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 1 small jalapeño seeded and roughly chopped
- 1 tablespoon lemon juice
- 1 small clove garlic
- pinch of salt
For the Harissa Vinaigrette
- 2 tablespoons harissa paste
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 small clove garlic minced or grated
- 2 tablespoons water
- ¼ teaspoon salt
For the Bowls
- 2 cups cooked yellow rice or basmati rice
- 4 cups super greens (baby kale, spinach, and arugula)
- 2 ripe avocados halved, pitted, and sliced
- 1 cup fire-roasted corn
- 1 English cucumber diced
- ½ cup crumbled feta cheese
- ½ cup hummus
- ¼ cup pickled red onions
Optional Toppings
- Kalamata olives
- fresh dill
- fresh mint
- pita chips
- warm pita wedges
Equipment
- 12-inch skillet or grill pan
- Food processor or blender
- Large mixing bowl
- Small bowl or mason jar
Instructions
Marinate the Chicken
- In a medium mixing bowl, whisk together 3 tablespoons harissa paste, 2 tablespoons honey, 1 tablespoon olive oil, 3 minced garlic cloves, juice of 1 lemon, zest of 1 lemon, 1 teaspoon salt, and ½ teaspoon black pepper until smooth and well combined.
- Add 2 pounds chicken thighs and toss until every piece is coated in the marinade. Cover and refrigerate for at least 30 minutes or up to overnight.
Make the Crazy Feta
- dd 4 ounces crumbled feta cheese, 2 tablespoons olive oil, 1 chopped jalapeño, 1 tablespoon lemon juice, 1 garlic clove, and a pinch of salt to a food processor
- Pulse several times, then blend until creamy and spreadable, scraping down the sides as needed. Transfer to a small bowl and refrigerate until ready to use.
Make the Harissa Vinaigrette
- In a mason jar or small bowl, combine 2 tablespoons harissa paste, ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon honey, 1 minced garlic clove, 2 tablespoons water, and ¼ teaspoon salt.
- Shake or whisk until smooth and emulsified. Set aside.
Cook the Chicken
- Heat a 12 inch or large skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon olive oil and swirl to coat.
- Add the chicken thighs, shaking off excess marinade before placing them in the pan. Cook for 6-7 minutes without moving them, until deeply golden brown and caramelized.
- Flip and cook another 5-7 minutes, or until the thickest part reaches 165°F. Transfer to a cutting board and rest for 5 minutes, then slice into bite-sized pieces.
Assemble the Bowls
- Divide 2 cups cooked rice and 4 cups super greens evenly among 4 serving bowls.
- Top each bowl with sliced chicken, 2 sliced avocados, 1 cup fire-roasted corn, 1 diced English cucumber, ½ cup crumbled feta cheese, ½ cup hummus, and ¼ cup pickled red onions.
- Add dollops of Crazy Feta and drizzle generously with the harissa vinaigrette.
- Finish with any desired toppings, including Kalamata olives, fresh dill, fresh mint, pita chips, or warm pita wedges. Serve immediately.
Nutrition Information
Net Carbs: 0g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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