# 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 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 including parsley, cilantro, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing, prepared
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette, prepared
# Directions:
01 - Grill, bake, or sauté chicken breast, marinated tofu, shrimp, and falafel balls according to desired doneness. Hold warm or allow to cool to room temperature.
02 - Prepare jasmine rice and quinoa as per package instructions. Fluff grains with a fork and transfer cooked rice, quinoa, and chopped romaine lettuce into separate serving bowls.
03 - Wash all vegetables thoroughly. Slice cherry tomatoes, cucumber, bell pepper, and shred carrots. Cook edamame if needed. Roast sweet potato cubes until tender. Arrange prepared vegetables in individual bowls or on a large platter.
04 - Place feta cheese, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy sauce, and fresh herbs into small serving bowls. Transfer dressings and sauces to small containers.
05 - Organize all prepared components on a large table or countertop, grouping items by category for ease of selection.
06 - Equip each bowl with appropriate utensils such as tongs and spoons for convenient serving.
07 - Encourage guests to build their own bowl or plate, starting with a grain or lettuce base, followed by choice of proteins, fresh vegetables, toppings, and finishing with dressings and fresh herbs.
