Personalized boards and bowls feature rich proteins, fresh vegetables, grains, and sauces for social dining.
# Components:
→ Proteins
01 - 14 ounces grilled chicken breast, sliced
02 - 14 ounces marinated tofu, grilled or baked, cubed
03 - 14 ounces cooked shrimp, peeled and deveined
04 - 12 ounces 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 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 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
# Directions:
01 - Cook each protein to preference: grill, bake, or sauté the chicken, tofu, shrimp, and falafel. Maintain at serving temperature.
02 - Cook jasmine rice and quinoa according to package instructions. Fluff grains with a fork. Chop romaine lettuce. Arrange bases in separate bowls.
03 - Wash, chop, and portion all fresh vegetables. Arrange individual ingredients in serving bowls or on a platter.
04 - Arrange toppings and sauces in small bowls for accessible serving.
05 - Place all meal components on a large table or counter, grouped by category for efficient access.
06 - Provide appropriate serving utensils for each bowl and dish.
07 - Encourage guests to customize their bowls or plates beginning with a base, adding proteins, vegetables, chosen toppings, and finishing with desired dressings and herbs.
