# 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 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 all proteins by grilling, baking, or sautéing as preferred for the chicken, tofu, shrimp, and falafel. Maintain at room temperature or keep warm until serving.
02 - Cook jasmine rice and quinoa following package instructions, then fluff with a fork. Place cooked grains and chopped romaine lettuce into separate serving bowls.
03 - Wash, slice, and chop the fresh vegetables: halve cherry tomatoes, slice cucumber and red bell pepper, shred carrots, and cube roasted sweet potato. Arrange each vegetable in individual bowls or on a large platter.
04 - Assemble all toppings and sauces in small serving bowls for organized access.
05 - Arrange all components by category on a large counter or table, ensuring clear separation for easy selection.
06 - Place appropriate serving utensils, such as tongs and spoons, beside each item to facilitate easy self-service.
07 - Invite guests to customize their own bowls or plates by selecting a base, layering on proteins and fresh vegetables, choosing desired toppings, and finishing with dressing and herbs.
