Guests combine proteins, grains, and vibrant toppings to craft personalized plated meals 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 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
# Preparation Steps:
01 - Cook chicken, tofu, shrimp, and falafel by grilling, baking, or sautéing according to ingredient type. Keep them warm or allow to cool to room temperature before serving.
02 - Steam or boil rice and quinoa, then fluff thoroughly with a fork. Place cooked jasmine rice, quinoa, and chopped romaine lettuce into separate serving bowls for easy selection.
03 - Wash all vegetables thoroughly, then chop or slice as listed. Present each vegetable in individual serving bowls or on a decorative platter.
04 - Divide toppings and condiments into separate small bowls. Arrange alongside the main ingredients to allow for easy customization.
05 - Lay out all prepared ingredients by category on a large table or counter. Ensure optimal access and visual appeal.
06 - Distribute serving spoons, tongs, and other necessary utensils at each station for convenient self-service.
07 - Encourage guests to craft their own bowls or plates by selecting a base, adding preferred proteins, vegetables, toppings, and finishing with dressings and herbs.
