(12+ Bowl Orders) Build Your Own Bowl Recipe

Portion bases

For 12 bowls, portion ~1/2 cup cooked rice or quinoa, or 1/2 cup mixed greens per bowl. Prepare 3 cups each of white rice, brown rice, and quinoa cooked and fluffed. Keep mixed greens washed and chilled.

If offering multiple base options, keep them in separate shallow pans for quick assembly.

Grilled chicken

Marinate chicken breasts briefly with 2 tablespoons olive oil, 2 tsp salt, 1 tsp black pepper and optional 2 tbsp of soy-ginger dressing for 15–30 minutes. Grill over medium-high heat 6–7 minutes per side (internal temp 165°F / 74°C) until cooked through. Rest 5 minutes, then slice. Yield ~48 oz total; portion 4 oz per bowl.

Pan-fried tofu

Press tofu 15–30 minutes to remove excess water. Cut into 1-inch cubes. Toss with 1 tbsp olive oil, 1 tsp salt and 1 tsp pepper. Pan-fry in batches over medium-high heat until golden on all sides, about 8–10 minutes. Keep warm and portion ~4 oz per bowl.

Cooked shrimp

If using raw shrimp, toss with 1 tbsp olive oil, 1 tsp salt and 1 tsp pepper. Sauté 2–3 minutes per side until opaque and pink. Cool slightly and portion ~4 oz per bowl.

Black beans

Warm cooked black beans with 1/2 tsp salt and 1/2 tsp pepper. Keep in covered pan. Portion 1/2 cup per bowl.

Prepare vegetables ahead: shred carrots, thinly slice cucumbers, halve cherry tomatoes, cube roasted sweet potatoes (toss sweet potato cubes with 2 tbsp olive oil, 1 tsp salt and roast at 425°F / 220°C for 25–30 minutes until tender), steam broccoli until bright green and tender-crisp (3–4 minutes). Shred red cabbage and prepare pickled red onion (slice red onion thin and soak in 1 cup vinegar, 1 cup water, 2 tbsp sugar, 1 tbsp salt for at least 30 minutes). Keep corn cooked and drained. Portion vegetables into bowls as chosen (typical portion: 1/2 cup per veggie item).

Toast sesame seeds in a dry skillet over medium heat 2–3 minutes until fragrant. Keep fried shallots/crispy onions and crushed peanuts in small containers for assembly. Slice avocados fresh just before serving (one slice or 1/4 avocado per bowl). Crumble feta and keep chilled. Typical topping portions: 1 tbsp sesame seeds, 1–2 tbsp crunchy topping, 1–2 tbsp cheese per bowl.

Soy-ginger dressing

Prepare by whisking together 1 1/2 cups soy sauce (or reduced-sodium), 1/2 cup rice vinegar, 1/2 cup sesame oil, 1/4 cup grated ginger, 1/4 cup honey or maple syrup, and 2 cloves minced garlic. Adjust sweetness and acidity to taste. Keep chilled.

Creamy tahini dressing

Whisk 1 1/2 cups tahini with 1/2 cup water to loosen, add 1/4 cup lemon juice, 2 tbsp olive oil, 1 tsp salt and 1 clove minced garlic. Thin with more water if needed. Keep chilled.

Chipotle-lime crema

Blend 1 1/2 cups sour cream or Greek yogurt with 2–3 canned chipotles in adobo (to taste), 1/4 cup lime juice and 1 tsp salt until smooth. Keep chilled.

Offer Sriracha on the side for extra heat.

Set up an assembly line with bases first, then proteins, vegetables, toppings and dressings. For each bowl (12+ orders scale):

1) Add base: 1/2 cup cooked rice or quinoa or 1/2 cup mixed greens. 2) Add protein: 4 oz grilled chicken or tofu or shrimp, or 1/2 cup black beans (choose one or allow mix). 3) Add 2–3 veggie add-ins (each ~1/2 cup): example: 1/2 cup roasted sweet potato, 1/2 cup steamed broccoli, 1/2 cup shredded carrots. 4) Add 1–2 toppings: 1/4 avocado slice, 1 tbsp sesame seeds, 1–2 tbsp crushed peanuts or fried shallots, and 1–2 tbsp feta if desired. 5) Drizzle dressing: about 1–2 tbsp of chosen dressing per bowl. Offer lime wedge on the side and sriracha if requested.

Garnish with extra sesame seeds or a lime wedge. Serve immediately or keep chilled and deliver within 2 hours for best freshness.

Adjust salt and pepper to taste across components. Keep olive oil on hand to refresh roasted veggies if they become dry. Label bowls with protein and dressing when preparing multiple options.