Mix and match fresh proteins, grains, and toppings for a fun, personalized dining experience with flexible options.
# 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 large cucumber, sliced
10 - 1 medium 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 mixed 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
# Directions:
01 - Cook proteins to preference using grilling, baking, or sautéing methods. Keep warm or allow to cool to room temperature.
02 - Cook jasmine rice and quinoa according to package instructions and fluff with a fork. Chop romaine lettuce. Arrange grains and greens in separate serving bowls.
03 - Wash and chop all fresh vegetables. Arrange each type in individual bowls or group attractively on a large platter.
04 - Organize toppings, cheeses, and sauces in small bowls for easy serving.
05 - Position all ingredients on a spacious table or countertop, grouping by category for efficient assembly.
06 - Offer serving utensils, tongs, and spoons for each dish and sauce to facilitate self-service.
07 - Welcome guests to create personalized bowls or plates, beginning with grains or greens, adding proteins and vegetables, finishing with toppings, sauces, and fresh herbs.
