Create stylish boards and bowls. Guests mix grains, proteins, veggies and toppings for delicious, tailored meals.
# Ingredients:
→ 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 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, such as parsley, cilantro, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Instructions:
01 - Grill, bake, or sauté the chicken, tofu, shrimp, and falafel according to individual preference. Maintain proteins warm or at room temperature until serving.
02 - Cook jasmine rice and quinoa per package directions. Fluff grains with a fork. Chop romaine lettuce and arrange all bases in separate serving bowls.
03 - Wash and chop all fresh vegetables, including tomatoes, cucumber, bell pepper, carrots, edamame, and sweet potato. Arrange in individual bowls or on a large platter.
04 - Place feta, olives, pickled onions, nuts/seeds, hummus, tzatziki, spicy sauce, and fresh herbs in small separate bowls.
05 - Organize all prepared ingredients and components by category on a large counter or table for easy access.
06 - Ensure each item includes an appropriate serving utensil, such as tongs or spoons.
07 - Invite guests to create their own bowls or plates, layering a base of grains or lettuce, followed by proteins, vegetables, toppings, and finishing with preferred dressings and herbs.
