Create engaging boards and bowls with fresh proteins, grains, veggies, and sauces for flexible, crowd-pleasing meals.
# 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 (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 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 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 mayonnaise 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:
01 - Cook the chicken breast, tofu, shrimp, and falafel as desired—grill, bake, or sauté. Slice or cube as needed and hold them warm or at room temperature for serving.
02 - Prepare jasmine rice and quinoa according to package instructions. Fluff cooked grains with a fork. Chop romaine lettuce and arrange each base ingredient in separate large serving bowls.
03 - Wash and prepare all vegetables. Slice cherry tomatoes, cucumber, and bell pepper. Shred the carrots and cook edamame if needed. Cube and roast sweet potatoes. Present vegetables in individual bowls or on a large serving platter.
04 - Arrange all toppings such as feta, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy sauce, and fresh herbs in small bowls. Pour the prepared dressings and vinaigrettes into serving containers.
05 - Group all components by category on a large table or counter for maximum accessibility and flow. Place serving utensils with each component to facilitate self-service.
06 - Guide guests to select a base and layer on proteins, vegetables, toppings, and dressings to compose their personalized plates. Encourage experimentation with combinations.
