Rainbow Veggie Bowls with Jalapeño Ranch
Total Time
1 hour 5 minutes
Prep Time
15 mins
Cook Time
50 mins
Rating
4.9 out of 5 stars
(12)
Ingredients
6 bowls
- 1 1/4 cup nonfat plain Greek yogurt
- 1/2 cup 2% milk
- 2 teaspoons white vinegar
- 2 tablespoons olive oil
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon dill (see notes)
- 1 handful fresh parsley leaves (about 1/4 cup)
- 1 handful chives (about 1/4 cup)
- 1 jalapeño pepper (see notes)
- 1 cup uncooked farro
- 3 cups vegetable broth
- 1 cup uncooked sprouted lentils (see notes)
- 1/2 tablespoon butter or oil
- 1 1/2 cups corn kernels cut off the cob
- 1 1/2 cups sliced cherry tomatoes
- 1 1/2 cups sliced cucumbers
- 1 1/2 cups snap peas
- 1–2 avocados
- fresh herbs (I used basil)
- nuts or seeds (I used crushed almonds)
- salt and pepper to taste
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Preparation
Step 1
Pulse all the ingredients for the dressing in a food processor until it reaches your desired consistency.
Step 2
Rinse the farro and bring the vegetable broth to a boil in a medium pot. Add the farro and cook for 30 minutes (or according to your package directions). Set aside to cool. Meanwhile, cook the lentils according to package directions.
Step 3
In a small skillet, heat the butter or oil and saute any veggies that need to be cooked (in this case, I did just the corn). Season with salt and pepper.
Step 4
Build your rainbow veggie bowls: half farro, half lentils on the bottom; arrange veggies in “stripes” on top; add a few avocado slices; sprinkle with herbs, nuts, seeds; drizzle with dressing. These are great to assemble in advance for lunches because none of the veggies get too soggy like a traditional salad. Keep the dressing separate until you’re ready to serve.
Step 5
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Chef's notes
For the jalapeño pepper, I took out about half of the ribs and seeds to control the heat a little bit. If you like spicy, just toss the whole thing in there.
I used a freeze dried dill made by Litehouse that I found in the produce section, so the 1 teaspoon listed in the recipe is for that freeze dried variety specifically. Keep in mind that dried and fresh herbs have different potency – dried dill is three times stronger than fresh dill, and I’m thinking freeze dried is somewhere in the middle, so if you’re using dill from the spice aisle, use a little less than what’s listed here.
I normally don’t use sprouted lentils but I found some at the store that cooked up in 5 minutes! Score.
Serve this hot or cold!
