Customizable boards and bowls with vibrant proteins, grains, and fresh vegetables. Ideal for entertaining.
# 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
# Preparation Steps:
01 - Cook all protein options to desired doneness using grilling, baking, or sautéing methods. Hold at room temperature or keep warm for service.
02 - Cook jasmine rice and quinoa according to package instructions. Fluff grains with a fork and transfer to serving bowls. Chop romaine lettuce and arrange in a separate bowl.
03 - Wash and prepare all produce items. Slice tomatoes, cucumber, and red bell pepper; shred carrots; arrange cooked edamame and roasted sweet potato in individual bowls or on a large platter.
04 - Place toppings such as cheese, nuts, seeds, sauces, and herbs into small serving bowls.
05 - Spread all ingredients across a large counter or table, organized by category for optimal guest access.
06 - Assign appropriate spoons, tongs, and serving implements to each item.
07 - Invite guests to assemble their own bowls or plates, beginning with a chosen base, followed by proteins, vegetables, toppings, and finished with sauces and fresh herbs.
