DIY Vegan Cava Harissa Bowl // Organic Ingredients

Описание: DIY Vegan Harissa CAVA Bowl | Easy & Flavorful Plant-Based Recipe

In today’s video, I’m showing you how to make a vegan version of the popular Harissa Bowl from CAVA! This homemade recipe is packed with smoky harissa jackfruit, creamy hummus, fresh greens, and a zesty garlic dressing. Perfect for meal prep, a wholesome lunch, or dinner!

Let me know in the comments if you try this recipe and what you think! Don’t forget to like, subscribe, and share for more plant-based creations.

Ingredients

Base:

• 1 cup organic romaine lettuce, chopped
• 1 cup organic green kale, chopped
• 1 cup white quinoa, steamed with a pinch of sea salt

Harissa Jackfruit:

• 1 can young green jackfruit, drained
• 4 cups vegetable broth
• 1 bay leaf
• 1 small onion, diced
• 1 tbsp minced garlic
• 1 tsp paprika
• ½ tsp crushed red pepper
• 1 tsp “Better Than Bouillon” vegetarian base
• 2 tbsp Whole Foods Harissa seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• Olive oil for cooking

Homemade Hummus:

• 1 can chickpeas, liquid drained
• 2 tbsp tahini
• Juice of ½ lemon
• 1 tsp sea salt
• 2 tbsp olive oil
• 1 tbsp minced garlic

Garlic Dressing:

• ½ cup Cocojune unsweetened plain coconut yogurt
• 1 tsp harissa seasoning
• ½ tsp sea salt
• ½ tsp oregano
• ½ tsp dried parsley
• ½ tsp minced garlic or garlic paste

Toppings:

• ½ avocado, diced
• A few slices of red onion (pickled preferred)
• Tomato-cucumber salad:
• ½ Roma tomato, diced
• ½ cucumber, peeled and diced
• Pinch of sea salt
• ½ tsp oregano
• Juice of ½ lemon

Directions

1. Prepare the Jackfruit:
• In a large pot, boil jackfruit in vegetable broth with onion, garlic, paprika, crushed red pepper, bay leaf, and “Better Than Bouillon” base for 12 minutes.
• Let it sit for at least 30 minutes. Drain and season evenly with harissa seasoning, garlic powder, onion powder, and oregano.
• Heat olive oil in a cast iron skillet. Char the seasoned jackfruit until golden and slightly crispy. Broil for 3-5 minutes for extra char.
2. Make the Hummus:
• Blend chickpeas, tahini, lemon juice, sea salt, olive oil, and minced garlic in a food processor until smooth. Adjust consistency with water if needed.
3. Mix the Dressing:
• In a bowl, combine coconut yogurt, harissa seasoning, sea salt, oregano, dried parsley, and minced garlic. Stir until well mixed.
4. Prepare Tomato-Cucumber Salad:
• Toss diced tomato and cucumber with sea salt, oregano, and lemon juice.
5. Assemble the Bowl:
• Layer the romaine lettuce, kale, and quinoa in a bowl. Add harissa jackfruit, a dollop of hummus, and diced avocado. Top with pickled red onion, tomato-cucumber salad, and drizzle with garlic dressing.
6. Serve & Enjoy!
• Optional: Garnish with additional parsley or a sprinkle of harissa seasoning for added flair.




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