# 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 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 including parsley, cilantro, and mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Directions:
01 - Cook all protein selections as preferred—grill, bake, or sauté chicken, tofu, shrimp, and falafel until heated through. Keep warm or serve at room temperature.
02 - Prepare jasmine rice and quinoa according to package instructions. Fluff with a fork and serve in separate bowls alongside chopped romaine lettuce.
03 - Rinse and cut all fresh vegetables including cherry tomatoes, cucumber, bell pepper, and carrots. Place each in individual bowls or arrange on a large platter.
04 - Transfer cheese, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy sauce, and fresh herbs into small serving bowls.
05 - Arrange all meal components grouped by category across a large table or counter for ease of access.
06 - Ensure each food item is served with appropriate utensils such as tongs and spoons.
07 - Invite guests to build their own meals, beginning with a base, adding preferred proteins, vegetables, toppings, and finishing with dressings and fresh herbs.
