Mix proteins, grains, veggies, and sauces for personalized crowd-pleasing platters and bowls.
# What You’ll Need:
→ 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 medium 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, such as parsley, cilantro, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# How-To:
01 - Cook chicken, tofu, shrimp, and falafel according to preferred methods such as grilling, baking, or sautéing. Maintain components warm or at room temperature.
02 - Cook jasmine rice and quinoa as directed, then fluff with a fork. Place rice, quinoa, and chopped romaine lettuce in separate serving bowls.
03 - Wash and chop all fresh vegetables. Arrange individually in bowls or on a large platter.
04 - Place all toppings and dressings in small serving bowls.
05 - Organize all meal components on a table or counter, grouping by category to facilitate assembly.
06 - Assign dedicated serving utensils for each ingredient, including tongs and spoons.
07 - Guide guests to create personalized bowls or plates, starting with a base, followed by proteins, vegetables, desired toppings, sauces, and herbs.
