Guests mix fresh proteins, grains, and vegetables to build plated boards—perfect for sharing at gatherings.
# 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 all protein selections as preferred: grill, bake, or sauté chicken, tofu, shrimp, and falafel. Maintain proteins at warm or room temperature for serving.
02 - Cook jasmine rice and quinoa according to package instructions. Fluff grains with a fork and transfer to serving bowls. Chop romaine lettuce and place in a separate bowl.
03 - Wash all vegetables, then chop and slice as specified. Arrange each vegetable in individual serving bowls or on a large platter.
04 - Portion all toppings, cheeses, nuts, and sauces into small bowls for easy access.
05 - Set out all meal components on a large table or counter, grouping items by category for efficient service.
06 - Arrange appropriate serving spoons, tongs, and ladles with each bowl and platter.
07 - Guide guests to build personalized bowls or plates, starting with a base, followed by preferred proteins, vegetables, toppings, and finished with a choice of dressings and fresh herbs.
