# Ingredient List:
→ 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 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
# Directions:
01 - Cook or grill chicken breast, tofu, shrimp, and falafel according to individual preferences. Maintain at a safe temperature until service.
02 - Prepare jasmine rice and quinoa as directed; fluff grains with a fork. Place cooked rice, quinoa, and chopped romaine lettuce in separate serving bowls.
03 - Wash, trim, and chop vegetables. Arrange cherry tomatoes, cucumber, bell pepper, carrots, edamame, and sweet potato cubes in individual bowls or on a platter.
04 - Set out crumbled cheese, olives, pickled onions, toasted nuts or seeds, hummus, tzatziki, sriracha mayo, and fresh herbs in small bowls for easy access.
05 - Arrange all components on a large table or countertop, grouping items by category to facilitate guest selection.
06 - Equip each serving bowl and platter with appropriate utensils such as tongs, spoons, or forks.
07 - Invite guests to build personal bowls or plates, beginning with a grain or lettuce base and layering proteins, vegetables, toppings, dressings, and fresh herbs.
