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Overhead view of a harissa avocado bowl with pita, olives, and harissa vinaigrette

Harissa Avocado Bowl (Cava Bowl Copycat)

easyhealthyrecipes.com/harissa-avocado-bowl/
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!
Prep: 20 minutes
Cook: 15 minutes
Marinating Time: 30 minutes
Total: 1 hour 30 minutes
Recipe makes approximately 4

Equipment Needed

  • 12-inch skillet (or grill pan)
  • Food processor (or blender)
  • Large mixing bowl
  • Small bowl (or mason jar)

Ingredients Needed

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

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 Info (Approximate)

Net Carbs: 0g