Interactive Plated Meals Boards (Printable)

Set out fresh bases, proteins, veggies, and toppings for a customizable social meal everyone enjoys.

# 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

→ 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, or mint

→ Dressings & Sauces

22 - Lemon-tahini dressing
23 - Olive oil and balsamic vinegar
24 - Soy-ginger vinaigrette

# Directions:

01 - Cook chicken breast, tofu, shrimp, and falafel by grilling, baking, or sautéing as preferred. Maintain each item warm or at room temperature until serving.
02 - Cook jasmine rice and quinoa following package instructions. Fluff with a fork and transfer to separate serving bowls. Add chopped romaine lettuce to a separate bowl.
03 - Rinse and chop vegetables as specified. Arrange cherry tomatoes, cucumber, bell pepper, shredded carrots, edamame, and roasted sweet potato cubes in individual bowls or on a large platter.
04 - Place toppings including feta or vegan cheese, olives, pickled onions, toasted nuts or seeds, hummus, tzatziki, spicy sauce, and fresh herbs in small bowls. Add dressings and sauces in separate containers.
05 - Layout all components on a large table or counter, grouping items by category for easy guest access.
06 - Equip each serving bowl with appropriate utensils, such as tongs and spoons, for efficient and hygienic self-service.
07 - Encourage guests to create individualized bowls or plates by starting with a base, adding proteins, layering vegetables, choosing desired toppings, and finishing with dressings and fresh herbs according to personal preference.

# Cooking Tips:

01 -
  • Easy to customize for every diet from vegan and gluten free to protein packed
  • Ideal for entertaining guests and encouraging interaction
  • Prep can be split up to suit your schedule
  • Fresh colorful ingredients make every bowl a joy to eat
  • Cleanup is straightforward since everything stays in easy serving dishes
  • Kids and adults have fun making their own plates
02 -
  • Packed with protein fiber and healthy fats
  • Encourages creative eating and sociable gatherings
  • Can be prepped ahead and refrigerated to save time
  • Perfect way to use up odds and ends from your fridge
03 -
  • Chop extra veggies and grains so you have leftovers for quick weekday lunches
  • Make sauces from scratch for brighter flavor and fewer preservatives
  • Use labels or menu cards for each platter if hosting a big group to point out allergens and vegan choices

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