Interactive Plated Meals Boards (Printable)
Guests customize fresh boards and bowls, mixing proteins, veggies, grains, and tasty dressings for fun meals.
# What You 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
→ 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 according to preference—grill, bake, or sauté chicken, tofu, shrimp, and falafel separately. Maintain at a safe serving temperature.
02 - Prepare jasmine rice and quinoa following package instructions. Fluff grains once cooked and arrange them, alongside chopped romaine lettuce, in individual serving bowls.
03 - Wash, chop, and arrange cherry tomatoes, cucumber, bell pepper, carrots, edamame, and roasted sweet potato cubes in separate bowls or on a platter.
04 - Place all toppings and sauces in small bowls for easy serving.
05 - Place all prepared ingredients on a large table or counter, grouping by category for efficient access.
06 - Distribute serving utensils for each item, ensuring guests have necessary tools for assembling their meal.
07 - Guide guests to select a base, add preferred proteins and vegetables, choose desired toppings, and finish with dressings and fresh herbs.
# Expert Advice:
01 -
- Flexible and inclusive, offering vegetarian, vegan, and gluten-free options
- Interactive meal presentation keeps guests engaged and satisfied
02 -
- Contains common allergens like dairy, eggs, soy, nuts, gluten, and shellfish, so always verify ingredient labels
- This meal setup accommodates most dietary preferences with easy substitutions
03 -
- Offer extra sauce varieties and herbs for more customization
- Set up your buffet space with clear signage for dietary concerns