# 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
→ 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 medium 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 feta 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
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Method Steps:
01 - Cook chicken breast, tofu, shrimp, and falafel using grilling, baking, or sautéing as preferred. Maintain at a safe warm temperature or room temperature for serving.
02 - Prepare jasmine rice and quinoa according to package directions. Fluff grains with a fork and transfer to serving bowls. Chop romaine lettuce and arrange in a separate bowl.
03 - Wash, chop, and portion vegetables including tomatoes, cucumber, bell pepper, carrots, edamame, and roasted sweet potatoes into individual bowls or onto a large platter.
04 - Arrange feta cheese, olives, pickled red onions, toasted nuts or seeds, hummus, tzatziki, sriracha mayo, and fresh herbs in small bowls for serving.
05 - Lay out ingredients by category across a large table or counter to ensure organized, accessible stations for building bowls or plates.
06 - Equip each bowl or platter with designated serving utensils such as tongs and spoons.
07 - Encourage guests to create personalized bowls or plated meals by selecting a base, proteins, vegetables, desired toppings, and finishing with a dressing and fresh herbs.
