There are a few restaurants we’ve been picking up from on repeat during quarantine, and
Cava is one that’s in our constant rotation. Have you been? If not, imagine a healthy, Mediterranean-style Chipotle. You can build your own bowl or salad, load it up with hummus and your favorite sauces, stack up tons of toppings, pick a protein, add a dressing, and you’ve got the perfect filling lunch or dinner. I decided to recreate my Cava order at home, complete with my fave Lemon Tahini Dressing, and share it here for you to enjoy too! It’s a giant entrée salad that’s loaded with healthy ingredients, so much texture and crunch (a must in my salads!), and the perfect creamy dressing that gets tons of extra flavor when tossed together with the hummus. So yummy!
Ingredients
For the salad:
4 cups spring mix
1/2 red onion, sliced thinly
2 tbsp apple cider vinegar
1 medium sweet potato, sliced into 1/4-inch cubes
1 tbsp avocado oil
2 Persian cucumbers, sliced
1 cup cherry tomatoes, halved
Sprinkle of feta
A couple sprigs of fresh dill, roughly chopped
3 tbsp your favorite hummus (I love this one!)
For the chicken:
2 organic chicken breasts
2 tsp paprika
1 tsp salt
1/2 tsp pepper
1 tbsp avocado oil
For the dressing:
1 tbsp tahini
Juice from 1/2 lemon
1 tbsp olive oil
2 tbsp water
1 garlic clove, chopped
Salt & pepper to taste
Serves 4-5.
Instructions
- Preheat the oven to 425°F. Spread the sweet potatoes on the baking sheet, toss w/ avocado oil, & season w/ salt & pepper. Roast for 25 or so minutes or until tender.
- While the sweet potatoes cook, quick-pickle the onions by tossing the sliced onion in a bowl with apple cider vinegar, salt & pepper, & set aside.
- Tip for the chicken – cover the breasts in parchment or plastic wrap & then pound them so they’re an even thickness & will cook more evenly. Season them with paprika, salt, & pepper on both sides. Warm 1 tbsp avocado oil on a medium skillet. Add the chicken breasts. Sear for 2 minutes on each side, then cover & cook until cooked through, about 10-12 minutes depending on the thickness of your chicken. If using a meat thermometer, it’s finished once it reaches 165°F. When finished, cut into slices.
- While the sweet potatoes & chicken cook, mix together the dressing ingredients & assemble the salad. Place a big bed of spring mix in your salad bowl, then add the rest of the salad ingredients. Remove the onions from the vinegar & add on top of the salad, as well as the chicken & sweet potatoes once they’re finished.
- Sprinkle the feta, add hummus, & garnish w/ fresh dill. Drizzle w/ the dressing & toss. Enjoy!
PS – if you guys want to see a whole step-by-step of this recipe, I recorded an IGTV of it for Earthbound Farm! Check it out here!
