If you don’t know the craze about Cava bowls, then are you really a foodie?!? I remember having Cava for the first time when I lived in Boston and was instantly hooked! I was so hooked I had to limit myself to go only 2 times a week!
The Harissa vinaigrette is literally crack, its a little bit sweet, spicy, smokey but also very refreshing and flavorful, by far my favorite dressing. You can obviously use the dressing in any salad but its honestly ideal for this Copy Cat cava bowl recipe, feel free to use the dressing as a marinade as well for chicken and toss that into salad as well! I usually meal prep this whole recipe with the addition of some homemade falafel and yellow rice with is linked below in my recipe notes.
How to store your Cava bowl
These Cava bowls are perfect for meal prepping because you can prepare each item ahead of time and store them separately, so you can use it as you go without having everything go bad or get soggy. I store everything in my Rubbermaid EasyFindLids™, I like using these containers because they store everything so well without using up so much space in my fridge. The modular design of the containers are truly amazing, they stack easily and all the bases of the containers nest together so no more missing lids! Also the containers go from fridge straight to microwave for reheating even with the vented lid on. BPA free and dishwasher safe!
Cava bowl with Harissa Vinaigrette
Ingredients
Harissa Vinaigrette
- ¼ cup tahini
- ⅓ cup harissa I used Trader Joes harissa
- ¼ cup water
- ¼ cup olive oil
- 2 cloves garlic
- 3 tbsp honey
- 1 tbsp red wine vinegar
- 1 tsp salt + pepper each
Additional Cava Bowl Toppings
- Mixed greens
- Brown rice
- Hummus
- pickled red onions
Cucumber Tomato salad
- 1 cucumber diced
- 1 large tomato diced
- ½ lemon juice of lemon
Instructions
Harissa Vinaigrette
- In a food processor or blender, add all the ingredients and blend until you have a smooth consistency. Store in airtight container in the fridge.
Cucumber Tomato salad
- In a bowl, mix together the diced cucumbers and tomatoes along with the juice of half a lemon, mix until well combined, store in airtight container until ready to use.
