Recipe
Cava bowl recipe: an easy Mediterranean-inspired chicken bowl
A bright, flexible bowl with roasted sweet potato, seasoned chicken, hummus, grains and crunchy vegetables.
- Prep
- 15m
- Cook
- 30m
- Serves
- 2 bowls
Ingredients
- 2 medium sweet potatoes, cut into 2 cm cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 boneless chicken thighs or 1 cup cooked chickpeas
- 2 cups finely shredded lettuce
- 1 cup cooked brown rice or quinoa
- ½ cup hummus
- ½ cup chopped cucumber
- ½ cup chopped tomato
- ¼ cup crumbled feta (optional)
- Lemon wedges, herbs and chilli to serve
Method
- Heat the oven to 220°C (200°C fan). Toss the sweet potato with 1 tablespoon olive oil, cumin, paprika and a pinch of salt. Roast for 25 to 30 minutes, turning once, until browned and tender.
- While the sweet potato cooks, season the chicken and cook in a lightly oiled frying pan over medium heat for 5 to 6 minutes per side, or until cooked through. Rest for 5 minutes, then slice. If using chickpeas, warm them in the pan with a little olive oil and paprika instead.
- Divide the lettuce and grains between two bowls. Add the roasted sweet potato, chicken or chickpeas, hummus, cucumber and tomato.
- Finish with feta, herbs, lemon and chilli to taste. Serve warm or at room temperature.
What makes this bowl work
The best Cava-style bowl has contrast: warm roasted vegetables, a savoury protein, crisp salad, something creamy and a sharp finish. Use the recipe as a flexible formula rather than an exact replica of any restaurant bowl.
Easy swaps
- No chicken? Use chickpeas, baked tofu or leftover roast lamb.
- No grains? Add extra lettuce, cauliflower rice or another favourite base.
- Want more flavour? Add pickled onion, olives, parsley, mint or a spoonful of tzatziki.
Make-ahead note
Roast the sweet potato and cook the protein up to two days ahead. Keep the salad ingredients and hummus separate, then assemble just before eating so everything stays fresh and crisp.