Harissa Avocado Bowl Dupe

This bowl was born out of a very specific craving: something that hit every note: spicy, creamy, fresh, herby, and a little bit indulgent. It’s inspired by the build-your-own bowls at Cava, but made at home with a few tweaks. The harissa honey chicken is the star, balanced out by cooling avocado, hummus, and tangy pickled onions, all layered over kale and couscous for something that actually fills you up.

You’ll get texture from roasted corn and crunchy cucumbers, richness from feta, and just enough heat from the harissa vinaigrette to keep things interesting. It's the kind of meal you can prep ahead and remix throughout the week, or assemble fresh when you want something satisfying but not fussy.

Harissa Avocado Bowl (Cava Copycat)

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Yield: 2-3

Author: Courtney Lay

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

A build-your-own bowl that does it all: sweet and spicy harissa chicken, herby couscous, creamy feta and hummus, roasted corn, fresh veg, and a punchy harissa vinaigrette.

Ingredients

For the Harissa Honey Chicken

• 1 lb boneless, skinless chicken thighs
• 2 tablespoons harissa paste
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

For the Harissa Vinaigrette

• 1 tablespoon harissa paste
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar or lemon juice
• 1 teaspoon honey
• Salt & pepper to taste

For the Bowl Base

• 4 cups chopped kale
• 1 tablespoon olive oil (for massaging kale)
• 1 cup cooked couscous
• 1 cup roasted corn
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup pickled red onions
• 1 avocado, sliced or cubed
• 1/2 cup hummus
• 1/3 cup “crazy feta” (store-bought or mix crumbled feta + olive oil + jalapeño or red pepper flakes)
• Salt and pepper to taste

Instructions

1. To marinate the chicken, whisk together harissa paste, honey, olive oil, garlic powder, and salt. Add chicken and coat evenly. Let marinate for at least 20 minutes (or overnight).
2. Heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side, or until cooked through and caramelized. Let rest, then slice or chop.
3. Add chopped kale to a large bowl with 1 tablespoon olive oil. Massage for 1–2 minutes until softened.
4. In a small jar or bowl, whisk harissa, olive oil, vinegar or lemon juice, honey, and a pinch of salt and pepper until emulsified. Taste and adjust heat/sweetness as needed.
5. In each bowl, layer kale, couscous, roasted corn, cucumber, tomatoes, pickled onions, avocado, hummus, and crazy feta. Top with the harissa chicken.
6. Drizzle harissa vinaigrette generously over the top. Serve immediately.

Notes

You can cut down on time by using pre-cooked corn, store-bought pickled onions, or leftover cooked grains.