# 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 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 - Grill, bake, or sauté chicken breast, tofu, shrimp, and falafel balls according to your selected method. Maintain proteins at warm or room temperature for serving.
02 - Prepare jasmine rice and quinoa based on package instructions. After cooking, fluff grains with a fork. Place rice, quinoa, and chopped romaine lettuce in separate serving bowls.
03 - Thoroughly wash all fresh produce. Halve cherry tomatoes, slice cucumber and bell pepper, shred carrots, cook edamame if necessary, and cube roasted sweet potatoes. Arrange vegetables in individual bowls or on a large serving platter.
04 - Transfer all toppings, extras, and sauces into small serving bowls for easy access.
05 - Set all components on a large table or counter, grouping by category. Ensure items are labeled for clear identification.
06 - Distribute appropriate serving utensils such as tongs and spoons for each item to promote smooth self-service.
07 - Guide guests to build their own bowls or plates by selecting a base, adding proteins and vegetables, topping with extras, and finishing with dressings and fresh herbs.
