# 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
→ 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 such as parsley, cilantro, or 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 according to preference by grilling, baking, or sautéing. Maintain at a warm or ambient temperature for serving.
02 - Cook jasmine rice and quinoa as directed; fluff with a fork once ready. Arrange cooked grains and chopped romaine lettuce in individual serving bowls.
03 - Wash and chop cherry tomatoes, cucumber, red bell pepper, carrots, and sweet potatoes. Steam or roast sweet potato cubes until tender. Arrange all vegetables in separate bowls or on platters.
04 - Place feta cheese, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy sauce, and fresh herbs in small serving bowls.
05 - Organize all components—proteins, grains, bases, vegetables, toppings, and sauces—on a large table or counter, grouped by category for accessibility.
06 - Equip each item with designated serving utensils for convenient portioning.
07 - Welcome guests to personalize their plates or bowls, beginning with a base, followed by proteins, vegetables, preferred toppings, and dressings.
