Separate components make it easy for people to choose how much they want without turning dinner into several different recipes. The key is to keep the options limited and compatible.
Prepare one grain or potato base, one bean or tofu component, and vegetables with a contrasting texture. A sauce can tie them together, but each cooked part should taste good on its own.
Set out smaller serving amounts and replenish under safe holding conditions. Keep raw garnishes distinct from the hot components and provide appropriate utensils.
This arrangement is useful when appetites vary, but it does not replace asking about dietary needs. A guest who cannot eat the only substantial topping should not be left with a decorative bowl of rice and leaves. Plan the choices so everyone can assemble a satisfying meal.