# 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
→ 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 large 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
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Step-by-Step:
01 - Cook chicken, tofu, shrimp, and falafel according to desired method such as grilling, baking, or sautéing. Keep warm or serve at room temperature.
02 - Cook jasmine rice and quinoa following package instructions. Fluff grains with a fork and transfer rice, quinoa, and chopped romaine lettuce into separate serving bowls.
03 - Wash, chop, and slice cherry tomatoes, cucumber, red bell pepper, carrots, edamame, and roasted sweet potatoes. Arrange individually in bowls or on a large serving platter.
04 - Place all toppings and dressings into small serving bowls for easy selection.
05 - Organize all components on a large table or counter, grouping items by category for efficient self-service.
06 - Ensure each item has the appropriate serving utensil such as tongs or spoons.
07 - Invite guests to create personalized bowls or plates, starting with a base, followed by proteins, vegetables, chosen toppings, dressings, and fresh herbs.
