Harissa Chicken and Avocado Bowls Recipe

This is for all the CAVA lovers out there — Harissa Avocado Chicken Bowls!

I recently tried CAVA’s Harissa Avocado Bowl and it was so good I had to recreate it at home. This version captures the bold, layered flavors that make that bowl so addictive: smoky grilled harissa chicken, a bright harissa vinaigrette, charred corn, creamy avocado, crunchy greens, and the famous “crazy feta” for a tangy, spicy finish. There are several components, but each one is simple and worth the effort — the combination is what makes this bowl special.

What’s in these Harissa Avocado Chicken Bowls

• Grilled harissa-marinated chicken
• Grilled corn with char
• Harissa vinaigrette (adds extra harissa flavor)
• Crazy Feta — feta blended with extra virgin olive oil and pickled jalapeños
• Salad blend of kale, shaved Brussels sprouts, and shredded cabbage
• Toppings: diced Persian cucumbers, pickled red onions, avocado, hummus, and crumbled feta

Two elements really push this bowl over the top: the harissa vinaigrette and the crazy feta. The chicken gets a harissa-based marinade for seared, fragrant flavor, and the vinaigrette layers in more of that warm, smoky heat balanced by lemon and a touch of honey. Crazy feta is one of those genius, simple spreads — feta blended until mostly smooth with olive oil and pickled jalapeños — and it brings both creaminess and tangy heat.

Harissa Avocado Chicken Bowls — Recipe

Ingredients

For the Chicken

• 1 1/2 pounds boneless, skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon mild harissa paste
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Harissa Vinaigrette

• 2 tablespoons mild harissa paste
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Crazy Feta

• One 5-ounce block of feta, cut into small cubes
• 2 tablespoons extra virgin olive oil
• 1/4 cup sliced pickled jalapeños (from a jar)

For the Corn

• 2 ears of corn
• 1 teaspoon extra virgin olive oil

For the Salad

• 3 cups chopped kale
• 2 cups shaved Brussels sprouts
• 1 cup shredded green cabbage

For Serving

• 3 Persian cucumbers, quartered lengthwise and diced
• 1 cup pickled red onions
• 1 avocado, cubed
• Hummus (scoops for each bowl)
• Crumbled feta for garnish

Instructions

Marinate the Chicken

1. In a large bowl or on a sheet pan, combine the chicken with olive oil, lemon juice, harissa paste, kosher salt, and black pepper. Toss to coat evenly. Let the chicken marinate while you prepare the other components.

Make the Harissa Vinaigrette

1. In a small bowl or jar, whisk together the harissa paste, olive oil, Dijon mustard, honey, lemon juice, white wine vinegar, salt, and pepper until smooth. Taste and adjust balance as needed. Set aside.

Make the Crazy Feta

1. Place the feta, olive oil, and pickled jalapeños in a jar and blend with an immersion blender or in a food processor until mostly smooth — it should be fairly thick and spreadable. Set aside.

Grill the Chicken and Corn

1. Heat your grill to medium-high (about 350–400°F). Lightly oil the grates by dipping a folded paper towel in oil and, using tongs, wiping the grate once. Use a small amount of oil to avoid flare-ups.
2. Grill the chicken and corn for 4–5 minutes per side, with the lid closed, until the chicken has good grill marks and is cooked through and the corn develops a nice char.
3. Transfer the chicken to a cutting board and let it rest for 5–8 minutes before slicing or cubing. Once cool enough to handle, cut the corn off the cob.

Assemble the Salad and Bowls

1. In a large bowl, combine the chopped kale, shaved Brussels sprouts, and shredded cabbage. Toss with a little of the harissa vinaigrette if you like the greens slightly dressed.
2. Divide the salad mixture among four bowls. Top each bowl with cubed chicken, charred corn, diced cucumbers, avocado, pickled red onions, a scoop of hummus, and a generous spoonful of Crazy Feta.
3. Drizzle with the harissa vinaigrette and finish with a sprinkle of crumbled feta. Serve immediately.

Tips and Notes

• To save time, you can substitute a pre-mixed cruciferous salad blend (such as the Cruciferous Crunch mix sold at many grocery stores) instead of shredding kale, Brussels sprouts, and cabbage separately.
• If you prefer less heat, reduce the amount of pickled jalapeños in the Crazy Feta or omit them entirely — the harissa in the chicken and vinaigrette still provides warmth and depth.
• Leftovers keep well in the refrigerator for 2–3 days. Store the dressing and Crazy Feta separately to maintain texture.

Enjoy these Harissa Avocado Chicken Bowls next time you want a vibrant, restaurant-style bowl at home. The combination of smoky harissa, bright citrus, creamy avocado, and tangy feta is irresistible.