Pin It A vibrant spread of customizable boards and bowls, perfect for social gatherings. Guests mix and match fresh ingredients to create their own personalized meals engaging and sure to please every palate.
I first tried buildyourown boards for a birthday party, and our guests loved mixing up their creations. It's always exciting to see everyone's favorite combinations appear on their plates.
Ingredients
- Proteins: 400 g grilled chicken breast sliced, 400 g marinated tofu grilled or baked cubed, 400 g cooked shrimp peeled and deveined, 350 g falafel balls (storebought or homemade)
- Grains & Bases: 4 cups cooked jasmine rice, 4 cups cooked quinoa, 2 large heads romaine lettuce chopped
- Fresh Vegetables: 2 cups cherry tomatoes halved, 1 cucumber sliced, 1 red bell pepper sliced, 1 cup shredded carrots, 1 cup cooked edamame, 1 cup roasted sweet potato cubes
- Toppings & Extras: 1 cup crumbled feta cheese (or vegan alternative), 1/2 cup sliced olives, 1/2 cup pickled red onions, 1/2 cup toasted nuts or seeds (e.g. almonds pumpkin seeds), 1/2 cup hummus, 1/2 cup tzatziki, 1/2 cup sriracha mayo or spicy yogurt sauce, 1/4 cup chopped fresh herbs (parsley cilantro mint)
- Dressings & Sauces: lemontahini dressing, olive oil & balsamic vinegar, soyginger vinaigrette
Instructions
- Prepare Proteins:
- Prepare all protein options according to preference (grill bake or sauté chicken tofu shrimp and falafel). Keep warm or at room temperature.
- Cook Bases:
- Cook grains as directed and fluff with a fork. Arrange cooked rice quinoa and chopped lettuce in separate serving bowls.
- Prep Vegetables:
- Wash and chop fresh vegetables. Arrange in individual bowls or on a large platter.
- Toppings & Sauces:
- Assemble toppings and sauces in small bowls.
- Set Up Table:
- Set out all components on a large table or counter grouping by category for easy access.
- Serving Utensils:
- Provide serving utensils for each item.
- Build Boards & Bowls:
- Invite guests to build their own bowls or plates starting with a base adding proteins vegetables toppings and finishing with dressings and herbs.
Pin It My kids always rush to help set out their favorite vegetables and sauces. The laughter and creativity make these meals a family favorite for special occasions.
Required Tools
Large serving platters and bowls, serving utensils, small bowls for sauces and toppings, tongs and spoons
Allergen Information
Contains: dairy (feta tzatziki), eggs (mayonnaise), soy (tofu edamame soy sauce), nuts/seeds (toppings). Gluten may be present in falafel sauces and dressings—always check labels. Shellfish (shrimp). Always verify ingredient labels with guests.
Nutritional Information
Estimated per bowl: calories 420, total fat 14 g, carbohydrates 48 g, protein 22 g
Pin It Encourage guests to get creative as they build their bowls. With endless combinations, every meal becomes a tasty memory.
Recipe Questions & Answers
- → How do I serve the ingredients for easy assembly?
Arrange each ingredient in separate bowls or platters and group by category, such as proteins, grains, vegetables, toppings, and sauces. Provide serving utensils for convenient access.
- → Can I make this suitable for vegans and gluten-free guests?
Omit animal-based proteins and dairy, and offer plant-based options like tofu and chickpeas. Ensure all sauces and falafel are gluten-free.
- → What dressings pair well with these boards and bowls?
Lemon-tahini, soy-ginger vinaigrette, olive oil and balsamic vinegar are popular choices. Consider global variations like salsa or chimichurri for extra flair.
- → How can I add more variety to the spread?
Mix in roasted vegetables, different cheeses, and additional sauces such as peanut or spicy yogurt. Offer a variety of fresh herbs for garnish.
- → What wine pairs nicely with these customizable meals?
Try a crisp Sauvignon Blanc for freshness or a light-bodied Pinot Noir to complement diverse flavors without overwhelming the palate.
- → How do I handle common allergens when serving guests?
Check all labels for dairy, eggs, soy, nuts, gluten, and shellfish. Clearly label each item and prepare safe alternatives for allergies.