# 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, including parsley, cilantro, 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 according to preference—grill, bake, or sauté. Maintain each selection warm or at room temperature for optimal serving.
02 - Prepare jasmine rice and quinoa following package directions. Fluff grains with a fork, then transfer each to a dedicated serving bowl. Chop and arrange romaine lettuce separately.
03 - Wash, chop, and portion cherry tomatoes, cucumber, bell pepper, carrots, edamame, and roasted sweet potato into individual serving bowls or on a large produce platter.
04 - Pre-arrange cheeses, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy sauces, and fresh herbs in small serving bowls.
05 - Lay out all prepared components across a spacious table or countertop, categorizing proteins, bases, vegetables, toppings, and sauces for streamlined guest selection.
06 - Equip every dish with suitable serving utensils, including tongs and spoons, to maintain cleanliness and facilitate ease of access.
07 - Encourage guests to begin with a grain or lettuce base, then add preferred proteins, fresh vegetables, toppings, and a selection of dressings and fresh herbs according to individual taste.
