Rainbow Veggie Bowls with Jalapeño Ranch
Recipe GLPRcbaa3ace495a1d
Colorful, nutrient-packed bowls featuring seasoned farro and lentil bases topped with a vibrant rainbow of fresh vegetables, creamy avocado, and finished with a homemade jalapeño-herb ranch dressing. Perfect for meal prep since the components stay fresh and crunchy when assembled ahead of time.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup uncooked farro
3 cups vegetable broth
1 cup uncooked sprouted lentils
½ tablespoon butter or oil
1½ cups corn kernels cut off the cob
salt and pepper to taste
1 cup nonfat plain Greek yogurt
½ cup 2% milk
1 jalapeño pepper
1 clove garlic
1 handful fresh parsley leaves (about ¼ cup)
1 handful chives (about ¼ cup)
1 teaspoon dill
2 tablespoons olive oil
2 teaspoons white vinegar
1 teaspoon salt
1½ cups sliced cherry tomatoes
1½ cups sliced cucumbers
1½ cups snap peas
fresh basil
1-2 avocados, sliced
crushed almonds or seeds for topping
Directions
In a food processor, combine the Greek yogurt, milk, jalapeño, garlic, parsley, chives, dill, olive oil, white vinegar, and 1 teaspoon salt. Pulse until you reach your desired consistency—you can make it smooth or leave it slightly chunky. Transfer the dressing to a bowl and refrigerate.
Rinse the farro and bring the vegetable broth to a boil in a medium pot. Stir in the farro, reduce heat to medium-low, and simmer for about 30 minutes until the farro is tender and the broth is absorbed. Set aside to cool slightly.
Meanwhile, cook the sprouted lentils according to package directions. Drain and set aside.
Heat the butter or oil in a small skillet over medium-high heat. Add the corn kernels and sauté for 3-4 minutes until lightly cooked and fragrant. Season with salt and pepper to taste. Remove from heat.
To assemble each bowl, divide the cooled farro evenly among 6 bowls, filling about half of each bowl. Top with an equal portion of the cooked lentils, filling the remaining bottom half.
Arrange the fresh vegetables in colorful stripes on top of the grain mixture: cherry tomatoes, cucumbers, snap peas, and sautéed corn, creating a rainbow pattern.
Add several slices of fresh avocado to each bowl. Sprinkle with fresh basil, crushed almonds or seeds, and a light pinch of salt and pepper if desired.
Serve with the jalapeño ranch dressing on the side. Store assembled bowls in airtight containers for up to 2 days; keep dressing separate until ready to eat to maintain crispness.
