Block
Rainbow Veggie Bowls with Jalapeño Ranch
Vegetarian bowl · 65 min
Ingredients
- Greek yogurt nonfat plain
- 5/8 cup
- milk 2%
- 1/4 cup
- white vinegar
- 1 tsp
- olive oil
- 1 tbsp
- garlic
- 1 clove
- salt
- 1/2 tsp
- dill freeze-dried
- 1/2 tsp
- parsley fresh leaves
- 1/8 cup
- chives fresh
- 1/8 cup
- jalapeño pepper seeded and deribbed for less heat
- 1
- farro uncooked
- 1/2 cup
- vegetable broth
- 1 1/2 cup
- lentils sprouted, uncooked
- 1/2 cup
- butter
- 1/4 tbsp
- corn kernels
- 3/4 cup
- cherry tomatoes sliced
- 3/4 cup
- cucumbers sliced
- 3/4 cup
- snap peas
- 3/4 cup
- avocados sliced
- 1
- basil fresh
- to taste
- almonds crushed
- to taste
- salt
- to taste
- pepper
- to taste
Method
- 01Pulse yogurt, milk, vinegar, olive oil, garlic, salt, dill, parsley, chives, and jalapeño in a food processor until desired consistency.5 min
- 02Rinse farro and bring vegetable broth to a boil in a medium pot. Add farro and cook 30 minutes. Set aside to cool.35 min
- 03Cook lentils according to package directions.5 min
- 04Heat butter in a small skillet and sauté corn. Season with salt and pepper.5 min
- 05Build bowls: half farro, half lentils on bottom. Arrange tomatoes, cucumbers, snap peas, and corn in stripes. Top with avocado slices, basil, and almonds. Drizzle with dressing.