Create your own bowls or boards with a colorful spread of proteins, grains, veggies, toppings, and global sauces.
# 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 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, and 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 breast, tofu cubes, shrimp, and falafel balls according to personal preference. Maintain proteins warm or allow to cool to room temperature before serving.
02 - Prepare jasmine rice and quinoa following package instructions. Fluff both grains with a fork and present alongside chopped romaine lettuce in individual serving bowls.
03 - Wash, dry, and cut all fresh vegetables. Display each vegetable in a separate bowl or arrange collectively on a large serving platter.
04 - Set out toppings and sauces each in their own small bowls for easy guest access.
05 - Group all components by category on a large table or countertop, organizing for efficient serving and visual appeal.
06 - Place appropriate serving utensils alongside each set of ingredients and toppings.
07 - Welcome guests to create personalized bowls or plates, beginning with a base, adding proteins, vegetables, toppings, and finishing with dressings and fresh herbs.
