# 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 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 (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 (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 your preferred method—grilling, baking, or sautéing. Maintain proteins warm or at room temperature until serving.
02 - Cook jasmine rice and quinoa according to package directions. Fluff each grain with a fork. Place cooked rice, quinoa, and chopped romaine lettuce into separate serving bowls.
03 - Wash and slice cherry tomatoes, cucumber, red bell pepper, and shred carrots. Prepare edamame and roast sweet potato cubes. Display all vegetables in individual bowls or arrange beautifully on a platter.
04 - Distribute feta cheese, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy mayonnaise or yogurt sauce, and fresh herbs into small bowls.
05 - Group all ingredients by category on a spacious table or kitchen counter for easy access. Position proteins, bases, vegetables, toppings, and sauces clearly.
06 - Place appropriate serving utensils for every dish, including tongs and spoons, to facilitate easy self-service.
07 - Invite guests to construct their own bowls or plates, beginning with a base, then adding preferred proteins, vegetables, toppings, and finishing with sauces and fresh herbs.
