# What you 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 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 cheese
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, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# How to Make It:
01 - Cook chicken, tofu, shrimp, and falafel using grilling, baking, or sautéing to preference. Arrange proteins and maintain warm or at room temperature for serving.
02 - Prepare jasmine rice and quinoa following package instructions and fluff with a fork. Chop romaine lettuce and distribute all bases into separate bowls.
03 - Wash, chop, and portion all fresh vegetables, setting each in an individual serving bowl or arranging on a large serving platter.
04 - Place all toppings, dressings, and sauces in small bowls for easy selection.
05 - Organize all prepared items on a large table or counter, grouped by category. Ensure easy guest access.
06 - Equip each bowl or platter with appropriate serving utensils, including tongs and spoons.
07 - Encourage guests to construct their own meal starting with a base, then adding proteins, vegetables, desired toppings, and finishing with dressings and fresh herbs.
