# 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, cubed
→ 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 - Cook all protein choices according to preference: grill, bake, or sauté chicken, tofu, shrimp, and falafel. Arrange on platters and keep warm or at room temperature.
02 - Prepare jasmine rice and quinoa according to package instructions. Fluff grains with a fork and place each in separate serving bowls. Chop romaine lettuce, and arrange in an additional bowl.
03 - Wash, slice, and chop all fresh vegetables. Arrange them in individual bowls or on a large serving platter.
04 - Set out toppings, dressings, and sauces in small bowls for easy access.
05 - Lay out all items on a large table or counter, grouping ingredients by category for optimal flow.
06 - Equip each bowl and platter with appropriate serving utensils including tongs and spoons.
07 - Welcome guests to create their personalized plates or bowls, beginning with a base, followed by proteins, vegetables, toppings, and finishing with favorite dressings and herbs.
