Vibrant, mix-and-match boards and bowls make gatherings social, fresh, and customizable for every guest.
# Components:
→ Proteins
01 - 14 oz grilled chicken breast, thinly 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, thinly sliced
11 - 1 cup shredded carrots
12 - 1 cup cooked edamame
13 - 1 cup roasted sweet potato, diced
→ Toppings & Extras
14 - 1 cup crumbled feta cheese or vegan feta
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 sauce
20 - 1/2 cup sriracha mayonnaise 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
# Method:
01 - Cook each protein according to preferred method: grill, bake, or sauté chicken breast, tofu, shrimp, and falafel. Keep warm or let cool to room temperature.
02 - Follow package instructions to cook jasmine rice and quinoa. Fluff with a fork and arrange rice, quinoa, and chopped romaine lettuce into separate serving bowls.
03 - Wash and chop cherry tomatoes, cucumber, bell pepper, carrots, edamame, and roasted sweet potato. Place each vegetable into individual bowls or arrange on a large platter.
04 - Set out crumbled feta, olives, pickled onions, toasted nuts or seeds, hummus, tzatziki, spicy sauce, and chopped herbs in small bowls.
05 - Organize all ingredients by category on a large table or countertop for easy access.
06 - Position serving utensils next to each bowl and platter, including tongs and spoons for proteins and toppings.
07 - Encourage guests to build their own meals, selecting a base first, followed by proteins, vegetables, toppings, and finishing with preferred dressings and fresh herbs.
