# Components:
→ Proteins
01 - 14 oz grilled chicken breast, sliced
02 - 14 oz marinated tofu, grilled or baked, cubed
03 - 14 oz cooked shrimp, peeled and deveined
04 - 12 oz falafel balls, store-bought or homemade
→ Grains and Bases
05 - 4 cups cooked jasmine rice
06 - 4 cups cooked quinoa
07 - 2 large heads romaine lettuce, chopped
→ Fresh Vegetables
08 - 2 cups cherry tomatoes, halved
09 - 1 medium cucumber, sliced
10 - 1 large red bell pepper, sliced
11 - 1 cup shredded carrots
12 - 1 cup cooked edamame
13 - 1 cup roasted sweet potato cubes
→ Toppings and Extras
14 - 1 cup crumbled feta cheese or vegan alternative
15 - 1/2 cup sliced olives
16 - 1/2 cup pickled red onions
17 - 1/2 cup toasted nuts or seeds, such as almonds or pumpkin seeds
18 - 1/2 cup hummus
19 - 1/2 cup tzatziki
20 - 1/2 cup sriracha mayo or spicy yogurt sauce
21 - 1/4 cup chopped fresh herbs, e.g. parsley, cilantro, mint
→ Dressings and Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Directions:
01 - Cook chicken, tofu, shrimp, and falafel according to preference, grilling, baking, or sautéing as needed. Maintain proteins at warm or room temperature until serving.
02 - Prepare jasmine rice and quinoa following package instructions. Fluff grains with a fork and transfer to large serving bowls. Chop romaine lettuce and place in a separate bowl.
03 - Wash, dry, and chop all vegetables. Arrange cherry tomatoes, cucumber, bell pepper, carrots, edamame, and roasted sweet potatoes in individual bowls or on a platter for easy access.
04 - Portion out cheese, olives, pickled onions, nuts or seeds, hummus, tzatziki, sriracha mayo, and fresh herbs. Set out the dressings and sauces in small bowls.
05 - Set all ingredients on a large table or counter, grouping by category so guests can easily view options and build their own plates.
06 - Place appropriate serving utensils—tongs, spoons, ladles—for each ingredient and bowl. Ensure everything is easily accessible.
07 - Welcome guests to assemble personalized bowls or plates, beginning with a grain or lettuce base, followed by preferred proteins, vegetables, toppings, and finished with dressings and fresh herbs.
