Homemade Cava Bowl Recipe

Hey, Hungry Friends! Let’s Build Your Dream Cava Bowl

Picture this: It’s 6 PM on a chaotic Tuesday. Your stomach’s rumbling, your brain’s fried, and takeout sounds tempting… but your wallet’s side-eyeing you. Sound familiar? That’s where this glorious Homemade Cava Bowl swoops in like a culinary superhero! I’m talkin’ fluffy lemon-kissed rice, juicy grilled chicken, crunchy veggies, and those iconic swoops of hummus and tzatziki that make your taste buds do a happy dance. No fancy skills required—just big, bold Mediterranean flavors that come together faster than you can say “extra feta, please!”

Why’s this my weeknight MVP? First off, it’s infinitely customizable. Swap ingredients based on what’s lounging in your fridge—no stress. Second, it’s packed with protein and fresh goodness, so you’ll feel energized, not weighed down. And third? That restaurant-quality wow factor without the price tag. Seriously, once you nail this base recipe, you’ll be riffing like a seasoned street-food chef. Ready to ditch the delivery app and build a bowl that’ll make your kitchen smell like a sunny Athenian alley? Grab your biggest mixing bowl—we’re goin’ in!

That One Life-Changing Lunch in D.C.

Homemade Cava Bowl Recipe

Print Recipe

Say hello to your new go-to power bowl—this homemade Cava-inspired creation is packed with bright Mediterranean flavors, fresh crunch, and creamy goodness. It’s protein-rich, refreshing, and easy enough for your busiest weeknights. Dive in and build your own flavor-packed bowl today!

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30mins
• Yield: 2 bowls 1x

Ingredients

Scale 1x2x3x

1 cup cooked white rice

Handful fresh cilantro, chopped

1 grilled lemon chicken breast (seasoned with salt, pepper, lemon juice)

½ cup cherry tomatoes, halved

½ cup cucumber, diced

¼ cup red onion, chopped

⅓ cup crumbled feta cheese

¼ cup hummus

¼ cup tzatziki sauce

Juice of ½ lemon

Salt & pepper to taste

Instructions

Grill the Chicken: Marinate chicken with lemon juice, salt, and pepper. Grill until golden and juicy. Slice thinly.

Prep the Base: In a bowl, layer warm rice and sprinkle with fresh cilantro.

Add Veggies: Top with tomatoes, cucumbers, and red onion.

Layer the Flavor: Add grilled chicken slices, spoonfuls of hummus and tzatziki, and crumble feta all over.

Finish Fresh: Squeeze lemon juice, season with extra salt and pepper, and give it one last loving drizzle of tzatziki.

Notes

Rich in: Fiber, healthy fats, antioxidants

Nutrition

• Calories: 500-600 kcal
• Protein: 35g+

Okay, story time! Back in 2019, my wife and I were wandering Washington D.C. after a grueling red-eye flight, hangry and borderline delirious. We stumbled into a Cava near Dupont Circle, too tired to even decode the menu. The guy behind the counter took pity on us and just said, “Trust me?” What landed in our hands was magic: a vibrant, overflowing bowl bursting with colors and textures. We sat on a sun-drenched curb, sharing it with one fork (romantic, right?), and with every bite, our jet lag melted away. The tang of lemon chicken, the cool zip of tzatziki, the salty feta crumbles—it was love at first crunch.

That bowl became our trip’s happy accident. We recreated it obsessively at home, tweaking ratios, grilling chicken at midnight (sorry, neighbors!), and hosting “build-your-own-bowl” nights with friends. It morphed from a desperate hunger fix into a reminder that the best meals aren’t just fuel—they’re joy, shared. Now, every time I make this, I’m back on that D.C. sidewalk, grinning like a fool with tzatziki on my chin. And honestly? That’s the vibe we’re bringing to your kitchen today.

Gather Your Bowl-Building Squad

Makes 2 generous bowls (or one VERY hungry human)

• 1 cup cooked white rice – Jasmine or basmati works great! Stale rice? Revive it with a splash of water and 60 seconds in the microwave. Pro tip: Cook it in broth instead of water for extra oomph.
• Handful fresh cilantro, chopped – Hate cilantro? Swap flat-leaf parsley. This adds a bright, grassy pop against the rich sauces.
• 1 grilled lemon chicken breast – Season simply: salt, pepper, lemon juice. Shortcut? Grab a rotisserie chicken! Or use chickpeas tossed in lemon zest for a killer veggie swap.
• ½ cup cherry tomatoes, halved – Heirlooms if you’re fancy! Their sweetness balances the onion’s bite. No fresh? Sun-dried tomatoes (chopped) add intense flavor.
• ½ cup cucumber, diced – English cukes have fewer seeds. Salt them lightly and drain excess water to avoid a soggy bowl!
• ¼ cup red onion, chopped – Too sharp? Soak in ice water for 10 minutes. Trust me—it tames the fire!
• ⅓ cup crumbled feta cheese – The salty MVP! Goat cheese works for tang, or skip dairy entirely with Kalamata olives.
• ¼ cup hummus – Store-bought is fine (I love roasted red pepper flavor!), but homemade? Chef’s kiss. Thicken runny hummus with a spoonful of Greek yogurt.
• ¼ cup tzatziki sauce – Creamy, garlicky heaven. DIY it with grated cucumber, Greek yogurt, lemon, and dill. Vegan? Use coconut yogurt + dill.
• Juice of ½ lemon – Fresh is non-negotiable! Bottled lemon juice tastes like regret. Meyer lemons? Even better.
• Salt & pepper to taste – Season layer by layer, not just at the end. Your future self will thank you.

Let’s Build Your Flavor Masterpiece!

1. Grill That Chicken Like a Boss: Pound your chicken breast to even thickness (about ½ inch)—no more dry edges! Marinate it in 1 tbsp lemon juice, 1 tsp olive oil, salt, and pepper for 10 mins (or up to 4 hours). Heat a grill pan or skillet screaming hot. Cook chicken 5-7 mins per side until golden and 165°F internally. Chef’s Hack: Let it rest 5 mins before slicing—this keeps it juicy AF! Slice thinly against the grain.
2. Fluff & Fragrant Your Rice: While chicken rests, warm your rice. Toss it with chopped cilantro and a squeeze of lemon juice. Why warm? It makes the bowl feel hearty and helps meld flavors! Divide between two deep bowls.
3. Veggie Power Crunch: Scatter tomatoes, cucumbers, and red onion over the rice. Pro tip: Place veggies in distinct piles—it’s prettier and lets folks customize bites!
4. Layer on the Good Stuff: Fan out sliced chicken over half the bowl. Dollop hummus and tzatziki in opposite corners (swirl them with a knife for Insta-worthy flair!). Crumble feta generously over everything. Chef’s Secret: Add feta UNDER warm chicken sometimes—it gets deliciously melty!
5. The Grand Finale: Squeeze fresh lemon juice over the whole shebang. Crack fresh black pepper and sprinkle flaky salt. Add one last drizzle of tzatziki because… why not? Garnish hack: Extra cilantro leaves or a sprinkle of smoked paprika = chef-level presentation!

How to Serve It Up Right

This bowl is a texture party, so serve it IMMEDIATELY while the chicken’s warm and the veggies are crisp. I love using wide, shallow bowls (pasta bowls are perfect!) so every glorious layer is visible. Hand your dining buddy a fork and spoon—trust me, you’ll need both to scoop up every last bit of hummus and rice. Pair it with a chilled glass of Assyrtiko wine or sparkling lemon water with mint. And for maximum fun? Set out extra toppings (hot sauce! olives! pita chips!) and let everyone DIY their dream bite. No side needed—this bowl’s a full meal hug!

Shake It Up! 5 Tasty Twists

Once you’ve mastered the base, go wild!

• Mediterranean Mezze Bowl: Swap chicken for spiced lamb meatballs + add dolmas and roasted red peppers.
• Green Goddess Bowl: Use quinoa instead of rice, add massaged kale, avocado, and green goddess dressing instead of tzatziki.
• Spicy Harissa Honey: Toss chicken in harissa + honey pre-grill. Use feta with chili flakes and add pickled jalapeños.
• Vegan Powerhouse: Roasted chickpeas + turmeric rice, skip cheese, use beet hummus and dairy-free tzatziki.
• Seafood Sensation: Grilled shrimp or lemon-herb salmon instead of chicken. Add a squeeze of extra lemon!

Wyatt’s Real-Talk Kitchen Notes

This recipe’s evolved more than my music taste since 2019! Early versions had waaay too much onion (RIP, my breath) and sad, dry chicken. The game-changer? Resting the meat and soaking onions—total revelation! My kids now demand “rainbow bowls” every Tuesday; they go nuts for adding rainbow carrots and bell peppers. One hilarious fail? I once subbed blueberry yogurt in tzatziki during a pantry emergency… let’s just say it tasted like a smoothie gone rogue. Stick to savory, friends! Nowadays, I double the chicken and stash slices in the fridge—they’re killer in salads or wraps. This bowl’s become my edible mood board: adaptable, colorful, and always satisfying. Make it yours!

Your Burning Cava Bowl Questions, Answered!

Q: My bowl gets soggy fast! How do I keep leftovers fresh?
A: Layer like a pro! Keep dressings/sauces separate until serving. Store components in airtight containers: rice + chicken (together), raw veggies (together), sauces separate. Reheat only rice/chicken. Veggies stay crisp when added cold!

Q: Can I prep this ahead for meal prep?
A: Absolutely! Cook rice + chicken, chop veggies (store onions separate—they get pungent!), and portion sauces. Assemble day-of. Stays fresh 3-4 days. Tip: Add a paper towel to veggie containers to absorb moisture.

Q: Help! My tzatziki is watery.
A: Two tricks: 1) SALT & DRAIN your grated cucumber (10 mins, then squeeze like you’re wringing out a towel!). 2) Use THICK Greek yogurt (Fage 5% is my ride-or-die). If it’s still runny, stir in a pinch of cornstarch.

Q: Not a grill master. Can I bake the chicken?
A> You bet! Bake at 400°F (200°C) for 20-25 mins. For extra flavor, broil 2 mins at the end. Or use an air fryer—375°F (190°C) for 12-15 mins!

Nutritional Per Serving (Approx)

Calories: 550 kcal | Protein: 38g | Carbs: 45g | Fiber: 6g | Healthy Fats: 22g
Note: Stats vary based on ingredient brands/subs. Packed with protein from chicken, calcium from feta, and antioxidants from fresh veggies!

Final Thoughts

This Homemade Cava Bowl isn’t just a dinner—it’s a whole vibe. It’s the kind of meal that makes you feel like you have it together, even when the day’s been a whirlwind. It’s fresh, customizable, and comforting in that “I made something really good for myself” kind of way. Whether you’re meal-prepping for the week, feeding a hungry crew, or recreating a flavor-packed memory from a perfect day in D.C., this bowl delivers. So go ahead—pile it high, drizzle it bold, and savor every satisfying bite. You just built something better than takeout