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HOW TO MAKE A FRUIT SMOOTHIE

Learn how to make a fruit smoothie that’s perfectly creamy and bursting with flavor every time with this simple recipe. This easy smoothie formula lets you mix fresh berries, frozen tropical fruits, and even add greens like spinach or kale. Plus, you can customize it to be vegan and dairy-free!

Ingredients:

  • ½ cup milk (oat, coconut, or nut-based)
  • ¼ cup yogurt (regular, Greek, or plant-based)
  • 1 cup fresh fruit or avocado
  • 2 cups frozen fruit (thawed for 5-10 minutes)
  • 1-2 tablespoons sweetener (optional)
  • Optional add-ins: Nuts, seeds, oils, spices, oats, or protein powder

Instructions:

  • Pour the liquid into the blender first, followed by yogurt, fresh fruit, frozen fruit, sweetener, and any optional add-ins. (For a traditional blender, layer ingredients in this order; for a personal blender, reverse the order.)
  • Blend until smooth and well combined.
  • Serve immediately and enjoy!

    Notes:

    • Serving Size: One serving equals 8 ounces of smoothie.
    • Banana Substitute: You can swap out the banana for avocado and add 1-2 tablespoons of sweetener for a similar creamy texture.
    • Yogurt Alternative: If you’re slightly lactose intolerant, goat’s milk yogurt is a great option as it has a similar taste to cow’s milk yogurt.
    • Ingredients: Start by adding a small amount of optional ingredients and taste as you go to ensure the flavor is to your liking.
    • Sweetener: Fruit can be naturally sweet! Wait until the end to stir in any additional sweeteners to avoid over-sweetening.

    CAVA HONEY HARISSA CHICKEN BOWLS

    This homemade CAVA bowl showcases tender chicken marinated in a flavorful honey harissa sauce, paired with fresh Mediterranean-style toppings. It’s served over a mix of basmati rice and crisp lettuce, finished with a spicy harissa vinaigrette and a side of warm pita bread. Love rice bowls? Don’t miss out on copycat Sweetgreen harvest bowls, ground turkey teriyaki rice bowls, or honey garlic salmon rice bowls!

    WHY YOU’LL LOVE THIS HONEY HARISSA CHICKEN CAVA BOWL RECIPE

    Skip the takeout and enjoy making your own CAVA-inspired bowls at home! Here’s why this recipe is a must-try:

    • Perfect for busy weeknights: Easy to prep, assemble, and clean up, this recipe is a lifesaver for quick weeknight dinners or meal prep for the week ahead. It’s a crowd-pleaser the whole family will enjoy.
    • Unbeatable flavor: The sweetness of honey perfectly balances the bold heat of harissa paste, creating a sweet, spicy, and savory combination you don’t often find in one dish.
    • Completely customizable: From the rice base to the protein, veggies, and homemade vinaigrette, every part of this recipe can be adjusted to suit your tastes or what you have on hand. Make it weekly and never get bored!
    • A hearty, wholesome meal: Packed with protein from the chicken, healthy fats, and a variety of vegetables, this bowl is as satisfying as it is nutritious—a full meal in every bite!

    INGREDIENTS

    Honey Harissa Chicken Thighs

    • 1 ½ lbs boneless, skinless chicken thighs
    • 4 tbsp olive oil, divided
    • 2 tbsp harissa paste (see Note 1)
    • 1 tbsp honey
    • Juice of ½ a lemon
    • 2 cloves garlic, minced
    • 1 tsp kosher salt
    • ¼ tsp black pepper

    Hot Harissa Vinaigrette

    • ¼ cup extra virgin olive oil (high quality)
    • 2 tbsp harissa paste (adjust for spice level)
    • 2 tbsp lemon juice (juice of ½ a lemon)
    • ½ tsp onion powder
    • 2 garlic cloves, minced (or ½ tsp garlic powder)
    • 1 tsp kosher salt

    Bowl and Toppings

    • 2 cups cooked basmati rice (1 cup uncooked, see Note 2)
    • Mixed salad greens, tossed with olive oil
    • 1 ripe avocado, sliced
    • Pickled red onions (homemade or store-bought, to taste)
    • Crumbled feta or Crazy Feta (see Note 3)
    • Marinated cucumbers and tomatoes (homemade or store-bought, see Note 4)
    • Hummus, to taste
    • Pita chips, pita bread, or naan for serving

    INSTRUCTIONS

    • Marinate the Chicken
      In a medium bowl or large plastic bag, combine chicken thighs with 2 tablespoons olive oil, harissa paste, honey, lemon juice, garlic, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes or overnight for deeper flavor.
    • Prepare the Toppings
      While the chicken marinates, cook the rice according to package instructions. Prepare all your desired toppings, including tossing the greens with a drizzle of olive oil.
    • Make the Vinaigrette
      In a medium jar, combine all vinaigrette ingredients. Whisk or shake until emulsified. Chill in the refrigerator while the chicken cooks.
    • Cook the Chicken
      Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, place chicken thighs smooth side down. Cook without moving for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (target 165°F while resting). Transfer chicken to a cutting board and let rest.
    • Assemble the Bowls
      Divide greens, rice, and toppings among serving bowls. Roughly chop the rested chicken and add to each bowl. Drizzle with the prepared harissa vinaigrette and serve with warm pita bread or chips.

    NOTES

    • Harissa Paste: A spicy, aromatic chili paste available at most grocery stores or online. Adjust the amount to your spice preference.
    • Rice Options: Swap basmati for jasmine rice, brown rice, or even quinoa for variety.
    • Crazy Feta: A whipped feta spread with jalapeños and herbs. Substitute with regular feta if unavailable.
    • Marinated Veggies: Quick pickle cucumbers and tomatoes in olive oil, lemon juice, garlic, and herbs for a burst of flavor.