Pin A vibrant spread of customizable boards and bowls, perfect for social gatherings. Guests mix and match fresh ingredients to create their own personalized meals, making every bite fun and engaging.
I first created this board for a weekend get-together, and everyone loved building their own unique plates. It was a fantastic way to keep things lively and let guests customize to their taste.
Ingredients
- Proteins: Includes grilled chicken breast (400 g, sliced), marinated tofu (400 g, grilled or baked, cubed), cooked shrimp (400 g, peeled and deveined), and falafel balls (350 g, store-bought or homemade).
- Grains & Bases: 4 cups cooked jasmine rice, 4 cups cooked quinoa, and 2 large heads romaine lettuce, chopped.
- Fresh Vegetables: 2 cups cherry tomatoes (halved), 1 cucumber (sliced), 1 red bell pepper (sliced), 1 cup shredded carrots, 1 cup cooked edamame, and 1 cup roasted sweet potato cubes.
- Toppings & Extras: 1 cup crumbled feta cheese (or vegan alternative), 1/2 cup sliced olives, 1/2 cup pickled red onions, 1/2 cup toasted nuts or seeds (such as almonds or pumpkin seeds), 1/2 cup hummus, 1/2 cup tzatziki, 1/2 cup sriracha mayo or spicy yogurt sauce, and 1/4 cup chopped fresh herbs (parsley, cilantro, mint).
- Dressings & Sauces: Lemon-tahini dressing, olive oil and balsamic vinegar, soy-ginger vinaigrette.
Instructions
- Prepare Proteins:
- Grill, bake, or sauté chicken, tofu, shrimp, and falafel as preferred. Keep warm or at room temperature.
- Cook Bases:
- Prepare jasmine rice and quinoa according to package directions, fluff with a fork. Chop romaine lettuce. Place each in separate serving bowls.
- Chop Vegetables:
- Wash and chop cherry tomatoes, cucumber, bell pepper, shredded carrots, edamame, and roasted sweet potato cubes. Arrange in bowls or on a platter.
- Arrange Toppings & Sauces:
- Place all toppings and sauces in small bowls for easy serving.
- Set Up Board:
- Lay out all components on a large table or counter, grouped by category. Add serving utensils for each item.
- Invite Guests:
- Let guests build their bowls or plates, starting with a base, adding proteins and vegetables, then toppings and dressings.
Pin This has become a special family tradition for weekend dinners. Kids love making their own bowls and it gets everyone involved in the meal, creating lasting memories around the table.
Required Tools
Large serving platters and bowls, serving utensils, small bowls for sauces and toppings, tongs and spoons.
Allergen Information
Contains dairy (feta, tzatziki), eggs (mayonnaise), soy (tofu, edamame, soy sauce), and nuts/seeds. Gluten may be present in falafel, sauces, and dressings. Also contains crustacean shellfish (shrimp). Always verify labels for allergies.
Nutritional Information
Estimated per serving (for a typical bowl): 420 calories, 14 g total fat, 48 g carbohydrates, and 22 g protein.
Pin Your next dinner party will shine with this interactive meal—just let guests create their perfect plate and enjoy effortless hosting.
Recipe Q&A
- → What proteins can I offer for build-your-own bowls?
Try sliced grilled chicken, marinated tofu, cooked shrimp, and falafel balls. Include several options for dietary needs.
- → How should ingredients be arranged for guests?
Group proteins, bases, vegetables, toppings, and sauces separately using bowls, platters, and small containers for easy serving.
- → What bases work well for these meals?
Jasmine rice, quinoa, and chopped romaine lettuce make great bases for guests to begin building their custom bowls or plates.
- → Can this format accommodate dietary preferences?
Yes, easily include vegan, vegetarian, and gluten-free options such as plant proteins and allergen-friendly sauces.
- → What are some tasty topping ideas?
Use feta cheese or vegan alternatives, sliced olives, pickled onions, roasted sweet potatoes, toasted nuts, and fresh herbs.
- → How do I ensure allergen safety?
Check ingredient labels for common allergens in proteins, toppings, and sauces. Use separate serving utensils and containers.
- → What types of dressings suit these meals?
Lemon-tahini, balsamic vinaigrette, soy-ginger, and creamy yogurt sauces add delicious finishing touches to bowls or boards.
