Choose Your Own Mix Plate Recipe

Prepare proteins

Season the chosen proteins (chicken, beef, tofu, or salmon) with 1 tsp salt and 1/2 tsp black pepper. For chicken: heat 1 tbsp olive oil in a skillet over medium-high, cook 5–7 minutes per side until internal temperature reaches 165°F, rest 5 minutes and cube. For beef short rib: if not pre-braised, braise 2–3 hours low in stock until fork-tender, then shred. For tofu: press 15–30 minutes, pat dry, toss with 1 tsp olive oil and a pinch of salt, sear in a hot nonstick pan 3–4 minutes per side until golden. For salmon: pat dry, season, sear skin-side down 3–4 minutes then flip 1–2 minutes until medium; flake into large pieces.

Cook rice and quinoa

For white rice: rinse 1 cup rice, combine with 1.25 cups water in a pot, bring to a boil, reduce to low, cover and simmer 15 minutes; remove from heat and steam 10 minutes. For garlic herb quinoa: rinse 1 cup quinoa, toast 1 tsp olive oil and 1 tsp minced garlic in a saucepan 30 seconds, add quinoa and 1.75 cups water, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water absorbed, fluff with fork and stir in a pinch of salt.

Roast seasonal vegetables

Preheat oven to 425°F (220°C). Toss 1 cup chopped vegetables (e.g., carrots, bell peppers, broccoli) with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Spread on a sheet pan and roast 18–22 minutes, turning once, until tender and caramelized.

Assemble mixed greens

Toss 1 cup mixed greens lightly with a squeeze of lemon and a pinch of salt just before plating to keep crisp.

Chimichurri

Blend 1 cup fresh parsley, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 garlic clove, 1/2 tsp salt, 1/4 tsp red pepper flakes in a food processor until finely chopped but still textured. Chill 10 minutes before serving.

Creamy tahini garlic sauce

Whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp minced garlic, 1–2 tbsp warm water to reach pourable consistency, and a pinch of salt.

Gochujang aioli

Mix 1 tbsp mayonnaise with 1 tsp gochujang, 1/2 tsp lemon juice and 1/2 tsp honey until smooth. Adjust heat to taste.

Pickled red onions & finishing touches

If pickling fresh: thinly slice 1/4 cup red onion and steep in 1/4 cup rice vinegar with 1 tsp sugar and a pinch of salt for 15 minutes. Toast sesame seeds in a dry pan 1–2 minutes until fragrant. Halve lemon wedges. Crush peanuts if using.

Build each mix plate by selecting two proteins and two sides. Start with a base: spoon 1/2 cup cooked rice or quinoa onto the plate. Add 1/2 cup roasted vegetables and 1 cup mixed greens (or swap with extra grain/veg as chosen). Arrange 4–6 oz combined of the two chosen proteins over the base.

Drizzle sauces: add up to 3 toppings/sauces (about 1–3 tbs total distributed). For example, 1–2 tbsp chimichurri, 1 tbsp tahini, and a small dollop of gochujang aioli. Scatter pickled red onions (1–2 tbsp), sprinkle toasted sesame seeds (1/2 tsp) and crushed peanuts (1 tsp) where desired.

Finish and serve: garnish with lemon wedges and offer extra sauce on the side. Serve immediately while proteins are warm.