# 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 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 Guide:
01 - Grill, bake, or sauté chicken breast, tofu cubes, shrimp, and falafel balls according to desired doneness. Keep warm or allow to cool to room temperature.
02 - Prepare jasmine rice and quinoa using package instructions if not already done. Fluff both grains with a fork and transfer to separate large serving bowls. Add chopped romaine lettuce to another bowl.
03 - Wash, trim, and chop all vegetables including cherry tomatoes, cucumber, red bell pepper, carrots, edamame, and sweet potato cubes. Display in individual bowls or arrange neatly on a large platter.
04 - Place crumbled feta, sliced olives, pickled onions, toasted nuts or seeds, hummus, tzatziki, sriracha mayo, and chopped herbs in small serving bowls. Set dressings and sauces within easy reach.
05 - Organize all bowls and platters by category on a large table or countertop, keeping bases, proteins, vegetables, toppings, and sauces separate for clarity.
06 - Arrange serving utensils for all ingredients, including tongs and spoons for efficient self-service.
07 - Encourage guests to compose their own meal starting with a base of rice, quinoa, or lettuce, then adding proteins, vegetables, toppings, and finishing with dressings and fresh herbs.
