Build personalized bowls and boards from a colorful array of bases, proteins, veggies, and sauces—perfect 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 protein selections as preferred—grill, bake, or sauté chicken breast, tofu, shrimp, and falafel. Hold warm or allow to reach room temperature before serving.
02 - Cook jasmine rice and quinoa according to package directions and fluff with a fork. Place cooked grains and chopped romaine lettuce in separate serving bowls.
03 - Wash and chop all fresh vegetables. Present cherry tomatoes, cucumber, bell pepper, carrot, edamame, and roasted sweet potato cubes in individual bowls or on a large platter.
04 - Position all toppings and sauces—feta, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy sauce, and herbs—into small bowls for easy access.
05 - Organize all meal components by category on a large serving table or kitchen counter to facilitate streamlined self-service.
06 - Distribute appropriate utensils for each item, including tongs and serving spoons for grains, proteins, vegetables, and toppings.
07 - Direct guests to build their own bowls or plates by layering a base, selecting proteins, adding vegetables and toppings, and finishing with sauces and fresh herbs.
