Copycat Cava Bowls with Braised Pork
These flavorful Copycat Cava Bowls are a delicious and easy weeknight meal! Make them the next time you're craving Greek food!
Oh, hi friend! I am so excited to share this recipe with you today!
Have y'all ever heard of Cava? If you live in the DMV area then you probably have. It's basically a Mediterannean version of Chipotle and it's one of my favorite places to grab a healthier bite to eat.
I try not to eat out a lot because it can be expensive, so instead I like to recreate some of my favorite restaurant meals at home.
This Copycat Cava Bowl is based on my favorite Greens + Grains Bowl at Cava. It's made with the easiest and most flavorful Greek braised pork that you can make on the stovetop in just 30-45 minutes. So simple.
These bowls are flavorful and completely customizable.
Flavorful braised pork, plenty of fresh veggie toppings, and simple creamy dressings and dips tie everything together. I included a list of my favorite toppings below but, as always, feel free to get creative and add more of what you love to your bowl.
These bowls are also perfect for your weekly meal prep.
All you have to do is make the braised pork, the rice, any dips or dressings you may like, and then prep your favorite toppings. When you're ready to eat, just re-heat the pork and rice, and then assemble your bowls with all of the toppings!
copycat Cava Bowls w/Greek Braised
Braised Pork Ingredients:
- 1 tbsp oil (avocado, coconut, or olive)
- 2.5 pounds pork shoulder cut into large chunks
- 1c chicken/veggie broth
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (plus more if you like spice)
- 1 tsp salt
- 1/2c diced green pepper
- 1 small yellow onion, sliced
- 4 cloves garlic
- 1 - 14.5 oz can diced fire roasted tomatoes
- 1/2 tbsp of apple cider vinegar
- 1/4 tsp black pepper
- 2 bay leaves
- Romaine lettuce
- Trader Joe's Cruciferous Crunch or Shredded purple cabbage
- Cooked basmati rice (or cauliflower rice if on Whole30)
- Banana Peppers
- Feta cheese (omit for Whole30)
- Tzatziki (omit or use a dairy-free version for Whole30)
- Roasted Red Pepper Hummus
- Lemon Herb Tahini
- Season the pork chunks with salt, pepper, oregano, and garlic powder. Heat a large heavy bottomed pot over high heat. When the pot is hot, add in a tablespoon of oil. Add the seasoned chunks of pork shoulder to the pot, in a single layer, and sear each piece on all sides until browned. Remove the pork from the pot. Do this in multiple batches if needed.
- Once all of the pork has been seared, pour in the broth and scrape up any brown bits from the bottom of the pot. Turn the heat down to medium-high and add in the onion, green bell pepper, and garlic cloves. Sauté for 2 minutes then add the pork back to the pot.
- Finally, add the tomatoes, apple cider vinegar, black pepper, and bay leaves. Give it a stir. Let everything simmer on medium low until the pork is tender and shreddable, around 30-45 minutes.
- When the pork is tender, use two forks to shred it in the pot. Then assemble your bowls. Start with a bed of lettuce, then rice, and then pork. Next, add whatever toppings you like and enjoy!