# 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 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 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 chicken, tofu, shrimp, and falafel using grilling, baking, or sautéing techniques as preferred. Ensure all proteins are either kept warm or at room temperature for service.
02 - Prepare jasmine rice and quinoa according to package directions. Fluff cooked grains with a fork. Place rice, quinoa, and chopped romaine lettuce in separate large serving bowls.
03 - Thoroughly wash fresh vegetables. Chop or slice cherry tomatoes, cucumber, red bell pepper, carrots, and roasted sweet potato. Arrange each vegetable in its own serving bowl or on a spacious platter.
04 - Set out crumbled feta, olives, pickled onions, toasted nuts or seeds, hummus, tzatziki, spicy sauce, and chopped herbs in individual small bowls.
05 - Display all components on a large table or countertop, grouping ingredients by category to facilitate efficient selection and assembly.
06 - Place appropriate serving utensils with each item, including tongs, spoons, and ladles where necessary.
07 - Encourage guests to build their own bowls or plates by starting with a base, adding proteins and vegetables, finishing with desired toppings and dressings, and garnishing with fresh herbs.
