Colorful boards, fresh ingredients, mix-and-match format—custom meals for social occasions. Flexible, festive, and crowd-pleasing.
# What You'll Need:
→ 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 medium 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 plant-based 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, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing, as needed
23 - Olive oil and balsamic vinegar, as needed
24 - Soy-ginger vinaigrette, as needed
# Directions:
01 - Grill, bake or sauté chicken, tofu, shrimp, and falafel as preferred. Maintain items either warm or at room temperature for service.
02 - Cook jasmine rice and quinoa according to package directions. Fluff grains with a fork. Place rice, quinoa, and chopped romaine lettuce separately into serving bowls.
03 - Wash, slice, and chop the cherry tomatoes, cucumber, red bell pepper, shredded carrots, and roasted sweet potato cubes. Cook edamame if necessary. Present each vegetable in individual bowls or on a large platter.
04 - Transfer feta cheese, olives, pickled red onions, toasted nuts or seeds, hummus, tzatziki, spicy sauce, and fresh herbs into small bowls.
05 - Arrange all prepared components on a large table or counter, grouping by category for easy accessibility.
06 - Place suitable serving utensils, tongs, and spoons with each ingredient group and sauce.
07 - Allow guests to customize their bowls or plates by selecting a base, proteins, vegetables, toppings, and finishing with dressings and herbs.
