Rainbow Veggie Bowls with Jalapeño Ranch

Name: Rainbow Veggie Bowls with Jalapeño Ranch
Prep time: 20 min
Cook time: 35 min
Total time: 45 min
Yield: 6
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

Recipe GLPRcbaa3ace495a1d

Main Course

45 min

550 cal

Servings: 6

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4.5

This bowls recipe hits well for a Charlotte weeknight: farro, lentils, and seasonal vegetables (cherry tomatoes, snap peas, cucumber) are stocked at every major chain, and the 45-minute time holds if you skip from raw to plate without the "make the grains while the dressing sets" delays the recipe silently assumes—real time closer to 55 minutes. Cost per serving runs $2.50–$3.00, driven by the farro base and fresh herbs, which is reasonable for a vegetarian main. The jalapeño ranch is fresh and bright, and leftovers reheat well as a grain salad the next day. The one caveat: sprouted lentils are not always on the shelf at Food Lion or ALDI; standard cooked lentils (canned or dry) will work identically and cost less, but if the recipe specifies sprouted, you may need Harris Teeter or Kroger to find them.