Bowl Assembly

Portion Size Guide

Sweetgreen-style bowl building · All weights are after cooking unless noted

🌾Step 1: Base(Pick 1)

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🥩Step 2: Protein(Pick 1)

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🔥Step 3: Warm Toppings(Pick 2–3)

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🥗Step 4: Cold Toppings(Pick 2–3)

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🫙Step 5: Dressing / Sauce(Pick 1)

Always use a calibrated portion scale. Visual estimates lead to inconsistent bowls and food cost variance.

Proteins are weighed after cooking. Raw weights are higher — do not use raw weights for portioning.

Bases (rice/grains) are weighed after cooking. Use a 6 oz scoop for speed and consistency.

Dressings go in a 2 oz ramekin or a marked squeeze bottle. Never free-pour dressings.

Toppings are portioned individually. Do not pre-mix toppings — each item has its own portion weight.

Allergens: Feta and Parmesan contain Dairy. Pesto contains Tree Nuts. Always call out allergens at service.

🌾

Step 1·Pick 1

Base

8 options

The foundation of every bowl. Portion generously — this is the bulk of the meal.

Item	Portion (oz)	Grams	Temp	Notes
White Basmati Rice	6 oz	170 g	Hot	Cooked weight
Brown Rice	6 oz	170 g	Hot	Cooked weight
White Rice	6 oz	170 g	Hot	Cooked weight
Sweet Potato Noodles	6 oz	170 g	Hot	Cooked weight
Baby Spinach (salad base)	3 oz	85 g	Cold	Loosely packed
Romaine Lettuce (salad base)	3 oz	85 g	Cold	Chopped
Arugula (salad base)	2.5 oz	71 g	Cold	Loosely packed
Power Slaw Mix	3 oz	85 g	Cold	As base or side

White Basmati Rice6 oz

Brown Rice6 oz

White Rice6 oz

Sweet Potato Noodles6 oz

Baby Spinach (salad base)3 oz

Romaine Lettuce (salad base)3 oz

Arugula (salad base)2.5 oz

Power Slaw Mix3 oz

🥩

Step 2·Pick 1

Protein

9 options

Proteins are weighed after cooking. Use a portion scale for every bowl — consistency is key.

Item	Portion (oz)	Grams	Temp	Notes
Cajun Chicken	4 oz	113 g	Hot	Sliced, cooked weight
Chimichurri Steak (Flap Meat)	4 oz	113 g	Hot	Sliced against grain, cooked weight
Teriyaki Salmon	4 oz	113 g	Hot	Cooked weight, skin removed
Coconut Curry Shrimp	4 oz	113 g	Hot	Approx. 5–6 large shrimp
Pesto Chicken	4 oz	113 g	Hot	Sliced, cooked weight
Jerk Chicken	4 oz	113 g	Hot	Sliced, cooked weight
Honey Garlic Salmon	4 oz	113 g	Hot	Cooked weight
Spicy Korean Beef	4 oz	113 g	Hot	Cooked weight
Crispy Roasted Chickpeas	2 oz	57 g	Either	Plant-based option

Cajun Chicken4 oz

Chimichurri Steak (Flap Meat)4 oz

Teriyaki Salmon4 oz

Coconut Curry Shrimp4 oz

Pesto Chicken4 oz

Jerk Chicken4 oz

Honey Garlic Salmon4 oz

Spicy Korean Beef4 oz

Crispy Roasted Chickpeas2 oz

🔥

Step 3·Pick 2–3

Warm Toppings

6 options

Roasted and sautéed vegetables. Portion each topping individually — do not combine before portioning.

Item	Portion (oz)	Grams	Temp	Notes
Roasted Cauliflower	2 oz	57 g	Hot	Roasted, seasoned
Roasted Broccoli	2 oz	57 g	Hot	Roasted, seasoned
Roasted Sweet Potato	2 oz	57 g	Hot	Cubed, roasted
Sautéed Mushrooms	2 oz	57 g	Hot	Cremini or button, sautéed
Fajita Veggie Mix	2 oz	57 g	Hot	Peppers & onions, sautéed
Roasted Carrots	2 oz	57 g	Hot	Glazed, roasted

Roasted Cauliflower2 oz

Roasted Broccoli2 oz

Roasted Sweet Potato2 oz

Sautéed Mushrooms2 oz

Fajita Veggie Mix2 oz

Roasted Carrots2 oz

🥗

Step 4·Pick 2–3

Cold Toppings

8 options

Fresh and chilled garnishes added at assembly. Keep refrigerated until service.

Item	Portion (oz)	Grams	Temp	Notes
Cherry Tomatoes	1.5 oz	43 g	Cold	Halved
Avocado (sliced/diced)	1.5 oz	43 g	Cold	Approx. ¼ medium avocado
Pickled Red Onions	0.75 oz	21 g	Cold	Drained
Feta Crumbles ⚠ Dairy	0.75 oz	21 g	Cold	Dairy — note allergen
Parmesan (shaved) ⚠ Dairy	0.5 oz	14 g	Cold	Dairy — note allergen
Power Slaw Mix	1.5 oz	43 g	Cold	As topping (not base)
Arugula (as topping)	1 oz	28 g	Cold	Light peppery finish
Green Onion (sliced)	0.25 oz	7 g	Cold	Garnish

Cherry Tomatoes1.5 oz

Avocado (sliced/diced)1.5 oz

Pickled Red Onions0.75 oz

Feta Crumbles0.75 oz

Parmesan (shaved)0.5 oz

Power Slaw Mix1.5 oz

Arugula (as topping)1 oz

Green Onion (sliced)0.25 oz

🫙

Step 5·Pick 1

Dressing / Sauce

9 options

All dressings are portioned in a 2 oz ramekin or squeeze bottle. Drizzle evenly across the bowl at service.

Item	Portion (oz)	Grams	Temp	Notes
Avocado Cilantro Lime Dressing	2 oz	57 g	Cold	Drizzle or toss
Tahini Dressing	2 oz	57 g	Cold	Drizzle
Chimichurri Sauce	1.5 oz	43 g	Cold	Bold — use sparingly
Pesto Sauce ⚠ Tree Nuts	1.5 oz	43 g	Cold	Toss or drizzle
Teriyaki Sauce	1.5 oz	43 g	Hot	Drizzle
Jerk Sauce	1.5 oz	43 g	Either	Drizzle — spicy
Honey Garlic Sauce	1.5 oz	43 g	Hot	Drizzle
Korean Gochujang Sauce	1 oz	28 g	Either	Spicy — use sparingly
Coconut Curry Sauce	2 oz	57 g	Hot	Ladle over bowl

Avocado Cilantro Lime Dressing2 oz

Tahini Dressing2 oz

Chimichurri Sauce1.5 oz

Pesto Sauce1.5 oz

Teriyaki Sauce1.5 oz

Jerk Sauce1.5 oz

Honey Garlic Sauce1.5 oz

Korean Gochujang Sauce1 oz

Coconut Curry Sauce2 oz

Quick Reference — Standard Bowl Build

Post it at the assembly station for fast reference during service

Component	Examples	Std. Portion	Pick
🌾 Base (Grain)	Basmati rice, Brown rice, Sweet potato noodles	6 oz	1
🥬 Base (Greens)	Baby spinach, Romaine, Arugula	2.5–3 oz	1
🥩 Protein	Cajun chicken, Chimichurri steak, Salmon	4 oz	1
🔥 Warm Topping	Roasted cauliflower, Mushrooms, Sweet potato	2 oz each	2–3
🥗 Cold Topping	Cherry tomatoes, Avocado, Pickled onions	0.75–1.5 oz each	2–3
🫙 Dressing	Avocado lime, Tahini, Chimichurri	1.5–2 oz	1