# 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 (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, 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 (parsley, cilantro, mint)
→ Dressings & Sauces
22 - Lemon-tahini dressing, to serve
23 - Olive oil and balsamic vinegar, to serve
24 - Soy-ginger vinaigrette, to serve
# Method:
01 - Grill, bake, or sauté chicken breast, tofu, shrimp, and falafel according to ingredient requirements. Keep hot or at room temperature until service.
02 - Cook jasmine rice and quinoa according to package instructions. Fluff with a fork and transfer each to individual bowls. Chop romaine lettuce and place in another serving bowl.
03 - Wash all fresh vegetables before slicing. Halve cherry tomatoes, slice cucumber and red bell pepper, shred carrots. Arrange each vegetable in separate bowls or on a large platter.
04 - Assemble feta, olives, pickled onions, toasted nuts or seeds, hummus, tzatziki, sriracha mayo, and fresh herbs in small bowls.
05 - Lay out all proteins, bases, vegetables, toppings, and sauces grouped by category on a large table or countertop for ease of service.
06 - Ensure appropriate serving utensils—tongs, spoons, and ladles—are set with each component for easy assembly.
07 - Invite guests to compose their own bowls or plates beginning with a grain or lettuce base, then layering proteins, vegetables, toppings, herbs, and selected sauces.
