Colorful build-your-own boards and bowls with fresh grains, proteins, and toppings, ideal for groups.
# 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
→ Grains & 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 red bell pepper, sliced
11 - 1 cup shredded carrots
12 - 1 cup cooked edamame
13 - 1 cup roasted sweet potato cubes
→ Toppings & 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 including parsley, cilantro, and mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Directions:
01 - Grill, bake, or sauté chicken, tofu, shrimp, and falafel according to preference. Maintain at room temperature or keep warm until serving.
02 - Prepare jasmine rice and quinoa following package instructions. Fluff cooked grains with a fork. Place rice, quinoa, and chopped romaine lettuce in separate serving bowls.
03 - Wash, chop, and prepare all fresh vegetables as indicated. Display vegetables in separate bowls or arrange on a large platter.
04 - Organize toppings and prepared sauces in individual small serving bowls.
05 - Arrange all categories—proteins, grains, vegetables, toppings, and dressings—on a large surface or buffet table, grouping by ingredient type for streamlined assembly.
06 - Distribute tongs, spoons, and appropriate utensils for each ingredient bowl and sauce container.
07 - Encourage guests to create their own plated meals or bowls, beginning with their choice of base, adding preferred proteins and vegetables, finishing with desired toppings, dressings, and fresh herbs.
