Vibrant boards and bowls let everyone mix proteins, grains, toppings, and sauces for personalized plated meals.
# 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 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 (parsley, cilantro, mint)
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Method:
01 - Cook or heat the chicken breast, tofu, shrimp, and falafel as desired—grill, bake, or sauté. Arrange each component separately and maintain them at room temperature or warm as preferred.
02 - Cook jasmine rice and quinoa according to package directions. Fluff grains with a fork and place each into an individual serving bowl. Chop romaine lettuce and add to a separate bowl.
03 - Wash all produce thoroughly. Cut cherry tomatoes in half, slice cucumber and bell pepper, shred carrots, and carefully prepare edamame and roasted sweet potato. Present each vegetable selection in individual bowls or on a serving platter.
04 - Place feta or vegan cheese, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy sauce, and herbs in small bowls. Set out all dressings and sauces in separate containers for easy access.
05 - Arrange all ingredients on a large table or counter, grouping by category to facilitate selection. Ensure everything is clearly presented and reach accessible.
06 - Equip each food item bowl with appropriate utensils such as tongs, spoons, or serving scoops to ensure hygienic and easy self-service.
07 - Greet guests and guide them in building their personalized bowls or plates, beginning with a grain or greens base and adding proteins, vegetables, toppings, and sauces of their choice.
