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Homemade Mediterranean Cava Bowls photo

Mediterranean Cava Bowls

These Mediterranean Cava Bowls are a vibrant meal packed with fresh veggies, savory proteins, and delightful toppings. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 small head cauliflower (cut into bite-size florets)
  • 1 large sweet potato (chopped into 1/2-inch cubes)
  • 1 15 oz. canned chickpeas (rinsed and drained)
  • 1/4 cup extra-virgin olive oil (divided)
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
Base
  • 4 cups cooked rice
  • 4 cups spring salad mix (or your favorite greens)
Toppings
  • 3/4 each English cucumber (sliced and quartered)
  • 1 pint cherry tomatoes (halved)
  • Red radishes (thinly sliced)
  • Avocados (thinly sliced)
  • 1 pint blueberries
  • Pickled red onions (or store-bought)
  • Kalamata olives (halved)
  • Sliced almonds
  • Crumbled feta cheese
Dressing
  • 1 cup Greek yogurt
  • 1/3 cup cilantro (packed)
  • 1/3 cup parsley (packed)
  • 1-2 cloves garlic (minced)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Equipment

  • Large baking sheet
  • Medium mixing bowl
  • Serving bowls
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the cauliflower florets and sweet potato cubes. Drizzle with 2 tablespoons of olive oil, sprinkle with curry powder, brown sugar, chili powder, cinnamon, paprika, salt, and pepper. Toss to coat evenly and roast for 25-30 minutes, or until tender and golden brown.
  2. In a medium mixing bowl, combine the rinsed and drained chickpeas with the remaining olive oil, salt, and any additional spices you prefer. Set aside to marinate while the vegetables roast.
  3. While the vegetables are roasting, prepare your rice according to package instructions. You can use brown rice, white rice, or even quinoa for a different twist.
Assembly
  1. Once the veggies and rice are done, it’s time to assemble your Mediterranean Cava Bowls. Start with a base of cooked rice, followed by a generous handful of spring salad mix or your favorite greens.
  2. Layer on the roasted vegetables, seasoned chickpeas, cherry tomatoes, cucumber, radishes, avocado slices, and blueberries. Don’t forget to add a scoop of hummus and a sprinkle of crumbled feta cheese to elevate the flavors.
  3. In a small bowl, mix together Greek yogurt, minced garlic, lemon juice, chopped cilantro, parsley, cumin, salt, and pepper. Drizzle this creamy dressing over your assembled bowls.
  4. Top each bowl with pickled red onions, kalamata olives, and sliced almonds for added texture and flavor. Serve immediately and enjoy the burst of Mediterranean flavors!

Notes

  • Meal prep your vegetables ahead of time to save on cooking time during busy weekdays.
  • Feel free to customize the bowl with your favorite proteins like Greek meatballs or chicken shawarma.
  • Using seasonal vegetables can enhance the flavor and freshness of your Mediterranean Cava Bowls.
  • Pack leftovers in separate containers for easy grab-and-go lunches!