# 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 including parsley, cilantro, mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Method:
01 - Cook chicken, tofu, shrimp, and falafel using chosen techniques such as grilling, baking, or sautéing. Hold warm or at room temperature for serving.
02 - Prepare jasmine rice and quinoa according to package instructions. Fluff grains and position each in separate serving bowls along with chopped romaine lettuce.
03 - Wash and chop all fresh vegetables including tomatoes, cucumber, bell pepper, carrots, edamame, and sweet potato. Place each in an individual bowl or arrange on a platter.
04 - Organize toppings and sauces in small bowls for convenient access.
05 - Layout all prepared components on a spacious table or countertop, grouped by category to facilitate guest selection.
06 - Place appropriate serving utensils, such as tongs and spoons, alongside each ingredient.
07 - Encourage guests to build their own plates or bowls, beginning with a base and layering proteins, vegetables, toppings, dressings, and fresh herbs as desired.
