Guests create unique bowls from fresh proteins, grains, veggies, and toppings. Flexible for any diet or event.
# 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 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 (parsley, cilantro, mint)
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Directions:
01 - Grill, bake, or sauté chicken, tofu, shrimp, and falafel as desired. Retain proteins warm or at room temperature until serving.
02 - Follow package directions to cook jasmine rice and quinoa; fluff grains with a fork. Present cooked rice, quinoa, and chopped romaine lettuce separately in wide bowls.
03 - Thoroughly wash, chop, and slice all fresh vegetables. Arrange individually in bowls or place attractively on a large platter for easy selection.
04 - Transfer cheeses, pickled onions, olives, nuts, seeds, hummus, tzatziki, spicy sauces, and fresh herbs into separate small bowls.
05 - On a spacious table, lay out all ingredients grouped by category for convenient access.
06 - Equip each dish and serving bowl with appropriate utensils, including tongs, serving spoons, and ladles as needed.
07 - Encourage all guests to build their own bowls or plates, beginning with a grain or lettuce base, followed by selected proteins, vegetables, toppings, and finished with their choice of dressings and herbs.
