These Copycat Cava Bowls are a delicious and easy weeknight meal! With the help of a few key shortcuts, dinner comes together in less than 30 minutes. Try these the next time you are craving something new, fresh, and flavorful!
When I say “for weeknights,” I am not referencing the Wednesday nights when you are trying to get one kid to dance, another to soccer, and have a parent meeting to be to yourself. Reserve those nights for Barilla Ready Pasta and a jar of Rao’s marinara.
However, if you have 30 minutes for a dinner and want something absolutely delicious that isn’t another night of tacos (not that there is ever a darn thing wrong with tacos), then these copycat CAVA bowls are a great option!
I was hooked on the idea of making these at home after my first CAVA experience (in Birkdale Village for locals). CAVA is a modern, casual restaurant that serves Mediterranean and Greek food in a fully customizable way.
Their food is delicious (and I hear you can even buy some of their most popular dips, spreads, and sauces- see where they are sold here). I loved the idea of recreating my favorite combo at home, but was intimidated at all the parts and feared it would take hours.
However, with the help of a few shortcuts, a few choice product purchases, and my rice cooker, this meal came together quite easily and was a huge hit for the whole family. Customization (and deconstruction) for the win!
The Copycat CAVA Bowl Base
Let’s start with the base. At CAVA you have an option of greens, grains, pita, or a combo of the above. I knew I needed our base to be filling (David), but wanted an option to lighten it up (me).
I decided on brown rice, which I cooked in my rice cooker. This was by far the step that took the longest, but you could use the heat-and-eat microwave rice or rice from the freezer if you were in a time crunch. I cooked the brown rice then mixed it with a drained and rinsed can of lentils to up to increase the protein content of the base.
I also cooked some frozen cauliflower rice (so quick and easy) to offer myself a lighter base mix-in.
As for the “meat” of the dish, I went with falafel. I can and have made falafel on my own, but again, this was a quick weeknight meal, so I opted for frozen, which had a great ingredient list and baked up nicely in just 20 minutes!
The Copycat CAVA Bowl Toppings and Sauces
While the rice cooked and the falafel baked, I assembled the rest of the goodies. I already had pickled red onions in my fridge, which are easy to make (see how here!), last a long time, and add a lot of flavor to all sorts of salads and dishes.
I pulled those out and chopped up a cucumber and halved grape tomatoes. I tossed that with a little olive oil and red wine vinegar, salt and pepper and oregano.
Then I pulled out my other shortcuts- store-bought tzatziki, jarred harissa, pre-made shredded kale and cabbage, and some crackers.
Other options could include hummus, feta, banana peppers, tahini, or vinaigrette. Then I pulled the falafel out of the oven and we were ready to assemble our plates!
From start to finish (if you don’t include the extra time it took for the rice cooker to cook the brown rice, which was hands-off time, but can also be made from a pouch or frozen), this meal came together in less than 30 minutes.
This means the girls were easily occupied in the other room (then when they came wandering in I put them to work cleaning off and setting the table- that’ll teach them).
It isn’t the meal with the fewest ingredients but it felt like such a mid-week treat of a meal and the best part? There were plenty of leftovers for lunch the next day- the best!
The girls both cleared their plates and Hailey had another full plate (minus the falafel, as they both were just so-so on that). Kaitlyn blew my mind and actually really liked the pickled red onions!
It just goes to show me that the second I think I know what they do and don’t like, they go and surprise me.
David and I both devoured this meal- so many flavors and textures. It was delicious! And if you are a spicy food fan, I highly recommend not skipping on the harissa. It’s hot, but so flavorful and added a great depth to the dish.
I hope you enjoy this as much as we did!
Do you have a favorite restaurant dish that you’d love to recreate at home?
laura says
Where did you find the frozen falafel? Apparently Trader Joe’s has a mix that is pretty good, too. This month’s cooked illustrated has a recipe for authentic falafel, but that’s a weekend afternoon with no plans kind of cooking adventure! Also, my almost 7 year old has that same yellow/pink sundress. She loves those as nightgowns. =) Happy Tuesday!
Brittany Dixon says
I found it in the frozen section at Whole Foods! No Trader Joe’s near me unfortunately. I’ll bet that falafel recipe is so good- I wonder if it would freeze well? Then it may be worth it! 🙂
Melissa says
Yum those look great! I always find myself trying to recreate salads from restaurants. My favorite is one with salmon, goat cheese, and dried cranberries. But for some reason it always tastes better at the restaurant with a glass of wine and the baby with grandma…. hmmm. Haha!
Hope you have a great week!
Brittany Dixon says
LOL! Glass of wine and baby-free- so much yes to that 😉
Laura says
This looks amazing! I grew up in an area of Michigan that has a huge Middle Eastern population so we had access to amazing Lebanese restaurants, bakeries and stores. So many good memories at these places… I first tried Turkish coffee when I was 10 with my mom and grandma and can only describe that experience as “life changing” 🙂 Your pictures and post is inspiring me to make some falafel, although I prefer them deep fried with a crispy brown crust. I’m thinking I could make it all in bulk and then freeze for later. I’ve been burnt out on my typical bean bowls for lunch and have been leaning towards Greek salads, but this sounds like a perfect option that can be made ahead of time. My favorite rice that cooks up quick for late dinners is basmati. I buy the massive Himalayan basmati rice bags from Costco and it cooks up in less than 20 minutes (although ideally you soak it first for 20 minutes). I’ve found it to be the most versatile, and predictably fluffy and nutty tasting rice that goes with anything (not just Indian curry). As much as I like whole grains and healthy foods on their own accord, I do not much care for brown rice or any sort of wheat or alternative grain pastas.
Brittany Dixon says
I have to agree- the deep fried falafel is the best! (go figure…. ;))
Liz says
I love Cava and this looks like a great way to replicate! Whenever I make brown rice, I cook half rice half green lentils (a cup of each makes a ton with leftovers) in the rice cooker. You can just throw them both in together and they cook perfectly!
Brittany Dixon says
That is so good to know! I’m going to try this next time- thanks!
Dominique says
This looks AMAZING and I’m dying to try it. That falafel looks so good and the nutrition stats are great compared to a lot of frozen brands I’ve seen – where did you find it?
Brittany Dixon says
I found this brand at Whole Foods! 🙂
Tracy says
Loooove the new blog design! Looks awesome!! And very “user friendly”!
Brittany Dixon says
Thank you so much!! I appreciate the feedback! 🙂
Rachel says
Where have you found the cava hummus? I live in Charlotte and would dieeeee for some of their roasted red pepper hummus.
Brittany Dixon says
I’ve seen it and the crazy feta dip at Whole Foods, but it’s expensive- like $10! But if you’re a super fan, it may be worth it 🙂