Interactive Plated Meals Boards Bowls (Print Version)
Create bowls and platters with fresh ingredients for guests to mix, match, and personalize their meal.
# 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 (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 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 chicken, tofu, shrimp, and falafel as preferred by grilling, baking, or sautéing. Maintain warm or at room temperature until serving.
02 - Prepare jasmine rice and quinoa according to package directions. Fluff grains with a fork and arrange the cooked rice, quinoa, and chopped romaine lettuce in separate serving bowls.
03 - Wash and chop all fresh vegetables. Place cherry tomatoes, cucumber, red bell pepper, shredded carrots, edamame, and roasted sweet potatoes in individual bowls or on a large serving platter.
04 - Portion feta cheese, olives, pickled onions, nuts or seeds, hummus, tzatziki, spicy sauce, and herbs into small bowls. Set out all dressings and sauces.
05 - Present all components together on a large table or countertop. Organize by category for efficient access and visual appeal.
06 - Equip the spread with tongs, spoons, and serving utensils for each ingredient to ensure easy and hygienic self-service.
07 - Invite guests to build personalized plates or bowls, starting with a base, then adding proteins, vegetables, toppings, and finishing with choice of dressings and fresh herbs.
# Expert Advice:
01 -
- Flexible for dietary preferences and restrictions
- Interactive and ideal for entertaining groups
02 -
- Always check ingredient labels for allergens and cross-contamination risks
- Bowls and boards are easily adapted for vegan and gluten-free diets
03 -
- Prep ingredients and bowls in advance for easy last-minute assembly
- Offer a variety of dressings and sauces to suit all guests