# What You Need:
→ Proteins
01 - 14 oz grilled chicken breast, thinly sliced
02 - 14 oz grilled or baked marinated tofu, cut into cubes
03 - 14 oz cooked shrimp, peeled and deveined
04 - 12 oz falafel balls, store-bought or homemade
→ 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 substitute
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 sauce
20 - 1/2 cup sriracha mayonnaise 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
# Directions:
01 - Grill, bake, or sauté chicken breast, tofu, shrimp, and falafel balls according to preference. Keep proteins warm or allow to cool to room temperature.
02 - Prepare jasmine rice and quinoa according to package instructions, fluff grains with a fork, and distribute cooked rice, quinoa, and chopped romaine lettuce into separate serving bowls.
03 - Clean and chop all vegetables, including halved cherry tomatoes, sliced cucumber and red bell pepper, shredded carrots, cooked edamame, and roasted sweet potato cubes. Arrange in individual serving bowls or on a large platter.
04 - Place crumbled feta, olives, pickled red onions, toasted nuts or seeds, hummus, tzatziki, sriracha mayo, and chopped fresh herbs into small bowls for serving.
05 - Lay out all prepared components across a large table or counter, grouping by category (proteins, bases, vegetables, toppings, sauces) for accessible self-service.
06 - Assign appropriate tongs, spoons, and serving utensils to each bowl or platter.
07 - Encourage guests to build their own bowls or plates by selecting a base, adding proteins, vegetables, toppings, and finishing with dressings and fresh herbs as desired.
