Guests build personalized bowls using grains, proteins, veggies, and sauces for a lively, shareable experience.
# 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
→ 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 vegan cheese 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
# Method:
01 - Cook all protein components using the preferred method—grill, bake, or sauté chicken, tofu, shrimp, and falafel. Transfer to serving dishes and maintain at warm or room temperature.
02 - Prepare jasmine rice and quinoa according to package directions. Allow to cool slightly, fluff with a fork. Place the rice, quinoa, and chopped romaine lettuce in separate large bowls.
03 - Wash and slice all fresh vegetables as specified. Group each variety in individual bowls or arrange attractively on a large platter.
04 - Distribute all toppings, sauces, and dressings into small bowls for easy serving.
05 - Organize the table or buffet area, grouping each ingredient category together for efficient building. Ensure all items are easily accessible.
06 - Supply each bowl with appropriate utensils, tongs, or serving spoons for hygienic self-service.
07 - Invite guests to create their own plates or bowls by selecting a base, followed by proteins, vegetables, toppings, herbs, and drizzling with preferred sauces.
