hot honey harissa bowls

A harissa bowl with chicken, avocado, and other toppings.

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After having a hot honey harissa bowl at a cafe in California, I knew I needed to recreate it at home! It comes together in just 30 minutes and is packed with protein and fiber. Plus, it makes great meal prep - just keep the avocado off until ready to eat.

Prep Time10

Cook Time20

Total Time30

Course: lunch

Servings:

Calories: 645kcal

Author: Mika Kinney

Ingredients

5 boneless skinless chicken thighs about 1.3-1.5 lbs
6 tablespoon avocado oil
3 tablespoon harissa powder or paste
1 tablespoon honey
4 tablespoon lemon juice
2 cloves garlic
½ teaspoon salt
½ medium red onion can quick-pickle with white vinegar, honey, and salt
1 avocado diced
1 english cucumber diced
6 oz cherry tomatoes halved
3 oz crumbled feta
6 oz container hummus any kind
¾ cup rice dry
Optional: naan bread or pita chips

Instructions

Mix the 6 tablespoon avocado oil, 3 tablespoon harissa powder or paste, 1 tablespoon honey, 4 tablespoon lemon juice, 2 cloves garlic, and ½ teaspoon salt. Divide in half. Trim and fat off the 5 boneless skinless chicken thighs and place in a large bag or airtight container. Pour half the sauce over the chicken and let marinate while you prep everything else — or leave overnight.
Preheat oven to 350°F. Thinly slice the ½ medium red onion. To quick-pickle, soak in ½ cup white vinegar, ½ cup water, and 2 teaspoon honey while the chicken cooks. Dice the 1 english cucumber and halve the 6 oz cherry tomatoes.
Place chicken on a rimmed baking sheet lined in foil and bake for 15–20 minutes until it reaches an internal temp of 165°F. If serving with rice, cook it now.
Layer ⅓ cup rice (or pita chips) with the chicken, then cucumbers, tomatoes, and diced avocado. Top with 1–2 tablespoon hummus, crumbled feta, and pickled red onions.
If meal prepping, keep cold toppings in a separate container and wait to add the avocado.

Video

Notes

Storage: This stores for up to 5 days in the fridge.

Meal prep: Store the veggies, cheese, and hummus separately from the chicken and rice. Reheats beautifully and works just as well cold.

Harissa swap: For every 1 tablespoon harissa powder, combine 2 teaspoon paprika, ¼ teaspoon cumin, and 1 teaspoon garlic powder. Mix with ½ teaspoon sriracha for heat if desired.

Nutrition