# Components:
→ 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, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Directions:
01 - Cook or heat all protein selections according to preference, using grilling, baking, or sautéing methods for chicken, tofu, shrimp, and falafel. Maintain at a safe serving temperature.
02 - Cook jasmine rice and quinoa according to package instructions. Fluff both grains with a fork and transfer, along with chopped romaine lettuce, to individual serving bowls.
03 - Wash all produce thoroughly. Chop or slice the cherry tomatoes, cucumber, bell pepper, and carrots. Arrange each vegetable in separate bowls or on a platter.
04 - Place all toppings and sauces into small bowls and organize for easy access.
05 - Present all meal components grouped by category on a large table or counter. Ensure clear separation for proteins, bases, vegetables, toppings, and dressings.
06 - Provide appropriate serving utensils for each bowl, including tongs and spoons.
07 - Guide guests to build personalized bowls or plates, starting with a base, adding proteins, vegetables, desired toppings, and finishing with dressings and fresh herbs.
