Guests personalize meals with vibrant proteins, grains, veggies, and toppings. Great for gatherings.
# 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, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Method:
01 - Cook each protein according to its ideal method: grill, bake, or sauté chicken, tofu, shrimp, and falafel. Keep warm or serve at room temperature.
02 - Cook jasmine rice and quinoa according to package directions. Fluff grains with a fork and arrange cooked rice, quinoa, and chopped romaine lettuce in separate serving bowls.
03 - Wash and chop cherry tomatoes, cucumber, red bell pepper, and shred carrots. Arrange vegetables in individual bowls or on a large platter.
04 - Place all toppings—feta or vegan cheese, olives, pickled onions, toasted nuts or seeds, hummus, tzatziki, sriracha mayo, and fresh herbs—in small bowls. Set out all dressings and sauces.
05 - Arrange all components by category on a large table or counter for easy access. Organize with serving utensils for each selection.
06 - Invite guests to build personalized bowls or plates, beginning with a base, adding preferred proteins, vegetables, and toppings, then finishing with dressings and herbs.
