# What You'll Need:
→ 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 cheese 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, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing, amount as needed
23 - Olive oil and balsamic vinegar, amount as needed
24 - Soy-ginger vinaigrette, amount as needed
# How to Make It:
01 - Cook chicken, tofu, shrimp, and falafel using preferred methods such as grilling, baking, or sautéing. Maintain proteins warm or at room temperature prior to serving.
02 - Prepare jasmine rice and quinoa according to package instructions. Fluff each grain with a fork and transfer to individual serving bowls. Add chopped romaine lettuce in a separate bowl for use as a base.
03 - Wash fresh vegetables thoroughly. Halve cherry tomatoes, slice cucumber and red bell pepper, shred carrots, and portion cooked edamame and roasted sweet potato cubes. Arrange each vegetable individually in bowls or on a large platter.
04 - Place feta cheese, olives, pickled red onions, toasted nuts or seeds, hummus, tzatziki, spicy sauces, and fresh herbs into small serving bowls.
05 - Lay out all prepared components on a spacious table or countertop, grouping by category for efficient accessibility. Incorporate all grains, proteins, fresh vegetables, toppings, and dressings.
06 - Distribute serving utensils for each item, including tongs and spoons for easy portioning.
07 - Invite guests to assemble their own plated meals or bowls by starting with a base of grains or greens, layering proteins, adding vegetables and extras, and finishing with dressings and fresh herbs.
