Homemade Cava Bowls

Packed with fresh Mediterranean ingredients, bold flavors and various textures this protein packed bowl will leave you feeling satisfied all day.

Basmati saffron rice:
1 cup basmati rice
1.5 cups water
1.5 tbsp butter
2 tbsp fresh parsley, chopped
1/2 lemon, juiced
1/4 tsp saffron spice
1 tsp salt
Harissa honey chicken:
4 chicken breasts, cut into cubes
1/4 cup olive oil
2 tsp harissa spice or harissa paste
1/2 tsp cumin
1/4 tsp cayenne
2 tbsp honey
1 tsp salt
1/2 tsp black pepper
“Crazy” feta:
4 oz feta
1/4 cup olive oil
1 garlic clove, minced
4-5 jalapeno slices
Tzatziki sauce:
1.5 cups plain greek yogurt
1/2 english cucumber, grated
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
Pickled red onions:
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1 tbsp sugar
1.5 tsp salt
1 cup warm water
Tomato + cucumber salad:
1/2 english cucumber, chopped
15 grape tomatoes, halved
2 tbsp olive oil
1/2 lemon, juiced
salt & pepper, to taste
Roasted corn:
4 corn on cob, grilled and removed from cob
butter & salt, to taste
Crumbled feta:
4 oz feta, crumbled
Kalamata olives:
1/2 cup kalamata olives, halved
Side pita:
2 whole pita, warm (or side pita chips)

Basmati saffron rice:
Add washed rice, water, butter and cook according to package instructions.
Roughly chop parsley, cut lemon in half, and roughly chop saffron strands.
Once rice is done, fluff with a fork and mix in chopped parsley, saffron, and lemon juice from 1/2 lemon.

Harissa honey chicken:
In a large bowl, whisk together olive oil, harissa, cumin, cayenne, honey, salt, and pepper.
Cut chicken breasts into small cubes. Add to bowl with marinade and mix together well.
Place in fridge for 30-minutes or up to overnight.
When ready to cook, thread the pieces of marinated chicken onto a skewer.
Preheat grill or grill pan and lightly spray with non-stick spray.
Grill chicken skewers, turning on all sides until chicken is fully cooked through (internal temp 165F).

“Crazy” feta:
Add 4 oz crumbled feta, olive oil, minced garlic, and sliced jalapeno (about 4-5 slices) to a food processor or blender.
Blend together until consistency is creamy and all ingredients are combined well.

Tzatziki sauce:
Add Greek yogurt to a medium sized bowl and place minced garlic on top.
Peel cucumber and grate using the large side of a box grater.
Drain the cucumber using your hands or a cheesecloth to get all the excess water out.
Add cucumber to bowl with yogurt and garlic.
Mix in olive oil, vinegar, salt & pepper.

Pickled red onions:
Thinly slice red onion and set aside.
In a large mason jar or bowl with lid, add vinegar, sugar, and salt.
Add in warm water and mix to dissolve.
Add thinly sliced red onions and soak for 1 hour at room temp. Store in the fridge after.

Tomato + cucumber salad:
Chop 1/2 an english cucumber into small cubes and halve cherry tomatoes.
Add cucumber and tomatoes to a bowl with drizzle of olive oil, lemon juice from 1/2 lemon, salt, and pepper.

Roasted corn:
Spread butter on the corn and sprinkle with salt.
Place on preheated grill, turning on all sides until roasted.
Using a sharp knife, remove the cooked corn from the cob.
Crumbled feta:
Use remaining 4 oz feta to crumble up and use as a topping.
Kalamata olives:
Halve olives and use as a topping for your bowl.

Side pita:
Toast 2 pitas or serve with pita chips.
Start with a base of basmati rice and then add your desired amounts of each ingredient / topping!

Saffron – can be hard to find and pricey, feel free to skip this ingredient.
Feta – typically sold in 8 oz chunk, just buy 1 and use 1/2 for crazy feta and the other 1/2 for crumbles.
Shortcuts – save yourself time by buying pre-made tzatziki sauce, use instant rice, or cook chicken in advance so it’s ready anytime.

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