Mix and match proteins, grains, and veggies for vibrant board and bowl spreads, ideal for entertaining and sharing.
# Components:
→ 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 alternative
15 - 1/2 cup sliced olives
16 - 1/2 cup pickled red onions
17 - 1/2 cup toasted nuts or seeds (almonds, 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 (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 to desired doneness. Hold warm or allow to reach room temperature before serving.
02 - Prepare jasmine rice and quinoa according to package instructions; fluff both with a fork. Chop romaine lettuce. Transfer each base into separate serving bowls.
03 - Wash and chop cherry tomatoes, cucumber, bell pepper, and carrots. Steam edamame and roast sweet potato cubes. Present vegetables in individual bowls or on a large platter.
04 - Place feta or vegan cheese, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy mayo, and fresh herbs in small bowls for easy serving.
05 - Arrange all food components on a spacious table or counter, grouping by category for easy selection. Offer serving utensils for each food item.
06 - Allow guests to create personalized plates or bowls, starting with a grain or lettuce base, adding proteins, fresh vegetables, preferred toppings, and finishing with dressings and herbs.
