# What You 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 medium 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: parsley, cilantro, mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# How to Make:
01 - Grill, bake, or sauté chicken breast, tofu, shrimp, and falafel according to preferred method. Maintain at room temperature or keep warm until service.
02 - Cook jasmine rice and quinoa as directed, then fluff with a fork. Arrange cooked rice, quinoa, and chopped romaine lettuce in separate serving bowls.
03 - Wash, chop, and slice all vegetables. Transfer to individual serving bowls or arrange on a large platter.
04 - Place all toppings and sauces in small individual bowls for easy access.
05 - Arrange all components on a spacious table, grouping by ingredient category to facilitate selection.
06 - Equip each ingredient group with appropriate serving utensils, such as tongs and spoons.
07 - Invite guests to assemble personalized bowls or plates, beginning with a base, followed by proteins, vegetables, toppings, dressings, and fresh herbs.
