# Ingredients:
→ Proteins
01 - 14 oz grilled chicken breast, sliced
02 - 14 oz marinated tofu, grilled or baked and 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, 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
# Instructions:
01 - Cook chicken breast, tofu, shrimp, and falafel according to individual preferences: grill, bake, or sauté as required. Maintain at room temperature or keep them warm until serving.
02 - Cook jasmine rice and quinoa following package instructions. Fluff thoroughly with a fork then transfer to separate serving bowls. Arrange chopped romaine lettuce in a separate bowl.
03 - Wash and chop cherry tomatoes, cucumber, red bell pepper, carrots, edamame, and sweet potato. Display each item in individual bowls or on a large serving platter.
04 - Portion crumbled feta cheese, olives, pickled red onions, nuts or seeds, hummus, tzatziki, sriracha mayo, and fresh herbs into small bowls. Place dressings in separate containers.
05 - Organize all categories — proteins, grains and bases, vegetables, toppings, and dressings — on a large table or counter to facilitate guest access.
06 - Arrange serving utensils such as tongs and spoons with each bowl and platter for easy assembly.
07 - Invite guests to customize their own bowls or plates, beginning with a base, adding preferred proteins and fresh vegetables. Top with chosen extras, dressings, and fresh herbs.
