Description
Rainbow Veggie Bowls with Jalapeño Ranch are a vibrant and nutritious meal option that brings together a variety of colorful vegetables, grains, and beans. These bowls are not only visually appealing but also packed with flavor and nutrients, making them perfect for busy weeknights or healthy lunches. The homemade jalapeño ranch dressing adds a zesty kick that elevates the dish, ensuring each bite is bursting with freshness. Whether you’re preparing for meal prep, hosting a gathering, or simply want a wholesome dinner at home, these customizable veggie bowls will impress your taste buds and nourish your body.
Ingredients
Scale
- 1 cup uncooked farro
- 3 cups vegetable broth
- 1 cup uncooked sprouted lentils
- 1 jalapeño pepper
- 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
- 1 handful fresh parsley leaves (about 1/4 cup)
- 1 handful chives (about 1/4 cup)
- 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
Instructions
- Prepare the Jalapeño Ranch Dressing: Blend Greek yogurt, milk, vinegar, olive oil, garlic, salt, dill, parsley, chives, and jalapeño in a food processor until smooth.
- Cook the Grains: Rinse farro and bring vegetable broth to a boil. Cook farro for about 30 minutes and lentils according to package directions.
- Sauté Vegetables: Heat olive oil in a small skillet and quickly sauté corn with salt and pepper.
- Assemble the Bowls: Layer cooked farro and lentils in bowls. Top with fresh vegetables, avocado slices, herbs, nuts or seeds, and drizzle with Jalapeño Ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Mixing/Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 490
- Sugar: 8g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 5mg