# 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 cucumber, sliced
10 - 1 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
# How to make it:
01 - Grill, bake, or sauté chicken, tofu, shrimp, and falafel balls according to your preference. Arrange each protein in separate serving bowls and keep warm or at room temperature.
02 - Cook jasmine rice and quinoa as directed on packages. Fluff with a fork. Chop romaine lettuce and place each base in individual bowls for serving.
03 - Wash and chop cherry tomatoes, cucumber, red bell pepper, carrots, and roasted sweet potatoes. Place each vegetable in separate bowls or arrange on a large platter.
04 - Set out crumbled feta, olives, pickled red onions, toasted nuts or seeds, hummus, tzatziki, spicy sauce, and fresh herbs in small bowls for easy serving.
05 - Lay out all components by category on a large table or counter for accessible self-service. Group proteins, bases, vegetables, toppings, and dressings together.
06 - Place appropriate serving utensils with each category: tongs for proteins and bases, spoons for sauces and toppings.
07 - Encourage guests to begin with a base, layer proteins and vegetables, add desired toppings, and finish with dressings and herbs for customizable bowls or plates.
