Name: Moxies Boston Seaport Restaurants CAVA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 cups short-grain brown rice (cooked); 1 cups quinoa (cooked); 2 cups baby spinach (packed); 1 cups shredded romaine; 1 cups cucumber (diced); 1 cups grape tomatoes (halved); 0.25 cups red onion (thinly sliced); 12 oz chicken breast (cooked, sliced) — or warm falafel for vegetarian; 0.5 cups feta cheese (crumbled); 0.5 cups hummus; 4 pieces dolmas (stuffed grape leaves, sliced); 0.25 cups olives (kalamata, pitted, halved); 0.25 cups pickled pepperoncini (sliced); : 2 tbsp toasted almond slices; 0.5 cups lemon-tahini dressing; 1 tbsp extra virgin olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh parsley (chopped)

Method

Base & Grains

Cook grain components

If not already cooked, rinse 1 cup dry short-grain brown rice and 1/2 cup dry quinoa. Cook rice with 2 cups water (bring to a boil, simmer 40–45 minutes until tender) and quinoa with 1 cup water (bring to a boil, reduce heat, simmer 12–15 minutes until water absorbed). Let both cool slightly and fluff with a fork. Combine to make 2 cups cooked brown rice and 1 cup cooked quinoa; keep warm or chill slightly for a room-temperature bowl.

Greens & Veggies

Wash and dry the baby spinach and romaine. Thinly slice the red onion, halve the grape tomatoes, and dice the cucumber. Keep refrigerated until assembly so greens stay crisp.

Proteins & Toppings

If using chicken: season two 6-oz chicken breasts with 1/4 tsp salt and 1/8 tsp pepper, sear in 1 tbsp olive oil over medium-high heat 5–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. If using falafel: warm 6–8 store-bought falafel according to package (usually 8–10 minutes at 375°F oven) until crisp.

Slice dolmas into halves or thirds, halve olives, and slice pepperoncini. Lightly toast almond slices in a dry skillet over medium heat 2–3 minutes, stirring, until fragrant and lightly golden — watch carefully to avoid burning.

Crumble feta and scoop hummus into a small bowl or reserve spoonful for plating.

Dressing & Assembly

Make lemon-tahini dressing

In a small bowl whisk together: 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1 small garlic clove minced, 2–3 tbsp warm water to loosen, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and creamy; adjust thickness with additional water or lemon to taste. This yields about 1/2 cup dressing.

Assemble the bowl: divide cooked rice and quinoa between 2 bowls (about 1 cup rice + 1/2 cup quinoa per serving). Arrange spinach and romaine on one side, then add cucumber, tomatoes, red onion, sliced chicken (or falafel), dolmas, olives and pepperoncini in separate sections so the bowl is colorful and composed.

Add dollops: place 2 tbsp hummus and sprinkle 1/4 cup crumbled feta across the bowls. Drizzle about 2 tbsp lemon-tahini dressing over each bowl (or serve on the side). Sprinkle toasted almonds and chopped parsley, then season each bowl with about 1/2 tsp salt and 1/4 tsp black pepper total, tasting as desired.

Serve immediately while chicken/falafel are warm, or refrigerate up to 24 hours (keep dressing separate for longer freshness).

Cava Recipe