Create personalized boards and bowls with fresh proteins, grains, and vibrant vegetables—perfect for social occasions.
# 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
# Preparation steps:
01 - Grill, bake, or sauté chicken, tofu, shrimp, and falafel according to individual preference. Maintain at room temperature or keep warm for serving.
02 - Prepare jasmine rice and quinoa as per package directions. Once cooked, fluff with a fork and arrange cooked rice, quinoa, and chopped romaine lettuce in separate bowls for serving.
03 - Wash, dry, and chop all fresh vegetables. Present each vegetable in individual bowls or display together on a large platter.
04 - Gather toppings and sauces into small serving bowls for convenient access.
05 - Organize all components on a spacious table or counter, grouping items by type to streamline assembly.
06 - Place serving utensils for each bowl or platter, ensuring ease of serving.
07 - Encourage guests to create their own bowls or plates, starting with a base, followed by proteins, vegetables, toppings, and finishing with dressings and fresh herbs.
