Cooked - Rainbow Veggie Bowls With Jalapeño Ranch

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Home Pricing Community My Recipes

Rainbow Veggie Bowls With Jalapeño Ranch

6.0

1 ¼ cup nonfat plain Greek yogurt

½ 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 ¼ cup)

1 handful chives (about ¼ cup)

1 jalapeño pepper (see notes)

1 cup uncooked farro

3 cups vegetable broth

1 cup uncooked sprouted lentils (see notes)

½ tablespoon butter or oil

1 ½ cups corn kernels cut off the cob

1 ½ cups sliced cherry tomatoes

1 ½ cups sliced cucumbers

1 ½ cups snap peas

2 avocados

Fresh herbs (I used basil)

Nuts or seeds (I used crushed almonds)

Salt and pepper to taste

Pulse all the ingredients for the dressing in a food processor until it reaches your desired consistency.
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.
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.
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.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 104 weeks ago

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