Mix and match fresh proteins, grains, veggies, and toppings for crowd-pleasing build-your-own meals.
# 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 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, including parsley, cilantro, mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Directions:
01 - Grill, bake, or sauté chicken breast, tofu cubes, shrimp, and falafel balls until fully cooked; keep warm or let cool to room temperature as desired.
02 - Cook jasmine rice and quinoa according to package instructions. Use a fork to fluff both grains. Chop and rinse romaine lettuce. Arrange rice, quinoa, and lettuce in separate serving bowls.
03 - Wash and chop cherry tomatoes, cucumber, bell pepper, carrots, and roast or steam sweet potato and edamame as needed. Arrange each vegetable in individual bowls or on a large platter.
04 - Place toppings such as feta cheese, olives, pickled onions, nuts or seeds, hummus, tzatziki, sriracha mayo, and fresh herbs in small serving bowls. Set out dressings in containers with serving spoons.
05 - Organize all components on a large table or counter, grouping each category together for easy guest access. Distribute serving utensils for each item.
06 - Invite guests to build their own bowls or plates by starting with a grain or lettuce base, then adding selected proteins, vegetables, toppings, and dressings.
