Interactive Plated Meals Boards Bowls (Printer View)
Customizable boards and bowls let guests create colorful, flavorful plates with fresh ingredients for any gathering.
# Components:
→ Proteins
01 - 14 oz grilled chicken breast, thinly sliced
02 - 14 oz marinated tofu, grilled or baked and 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 large 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 such as parsley, cilantro, or mint
→ Dressings & Sauces
22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette
# Method:
01 - Cook chicken breast, tofu, shrimp, and falafel using preferred methods such as grilling, baking, or sautéing. Keep each protein warm or let cool to room temperature.
02 - Cook jasmine rice and quinoa according to package instructions. Fluff grains with a fork. Place rice, quinoa, and chopped romaine lettuce into separate large serving bowls.
03 - Wash and chop all vegetables: halve cherry tomatoes, slice cucumber and red bell pepper, shred carrots. Cook edamame as needed and roast sweet potato cubes until tender. Arrange each vegetable in bowls or on a platter.
04 - Place feta cheese, olives, pickled onions, toasted nuts or seeds, hummus, tzatziki, spicy sauce, and chopped herbs in individual bowls for serving.
05 - Set all meal components on a spacious table or counter, grouped by category. Ensure easy access for guests.
06 - Distribute serving utensils, tongs, and spoons with each item or group to facilitate efficient self-serving.
07 - Welcome guests to build their own personalized bowls or plates, starting with a grain or lettuce base, layering proteins and vegetables, adding toppings, and finishing with sauces, dressings, and fresh herbs.
# Expert Advice:
01 -
- Guests can personalize their meal with a wide variety of fresh options
- Accommodates vegetarian, vegan, and gluten-free diets for flexible entertaining
02 -
- Offer plant-based and gluten-free options for guests with dietary restrictions
- Check ingredient and sauce labels carefully for allergens and cross-contamination
03 -
- Prep ingredients ahead and store separately for easy setup
- Offer plenty of serving utensils to avoid mixing flavors between choices