Mix and match proteins, grains, and veggies for personalized boards and bowls—ideal for lively 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 (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 large 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
# Method:
01 - Cook each protein as desired: grill, bake, or sauté chicken breast, tofu, shrimp, and falafel. Maintain at warm or room temperature until serving.
02 - Prepare jasmine rice and quinoa according to package directions. Fluff grains with a fork. Chop romaine lettuce and place prepared bases in separate serving bowls.
03 - Wash, chop, and slice all fresh vegetables. Arrange individually in bowls or on a large platter for easy selection.
04 - Place all toppings and sauces in small bowls to allow guests to choose their preferred extras.
05 - Group all prepared components by category on a large table or countertop for accessibility.
06 - Arrange appropriate serving utensils, tongs, and spoons with each ingredient and topping.
07 - Invite guests to customize their meals by selecting a grain or lettuce base, adding proteins and vegetables, finishing with toppings, dressings, and herbs.
