Rainbow Veggie Bowls with Jalapeño Ranch

Ingredients

Greek yogurt nonfat plain

1 1/4 cup

milk 2%

1/2 cup

white vinegar

2 tsp

olive oil

2 tbsp

garlic

1 clove

salt

1 tsp

dill freeze-dried

1 tsp

parsley fresh leaves

1/4 cup

chives fresh

1/4 cup

jalapeño pepper seeded and deribbed for less heat

1

farro uncooked

1 cup

vegetable broth

3 cup

lentils sprouted, uncooked

1 cup

butter

1/2 tbsp

corn kernels

1 1/2 cup

cherry tomatoes sliced

1 1/2 cup

cucumbers sliced

1 1/2 cup

snap peas

1 1/2 cup

avocados sliced

1

basil fresh

to taste

almonds crushed

to taste

salt

to taste

pepper

to taste

Method

1. 01Pulse yogurt, milk, vinegar, olive oil, garlic, salt, dill, parsley, chives, and jalapeño in a food processor until desired consistency.5 min
2. 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
3. 03Cook lentils according to package directions.5 min
4. 04Heat butter in a small skillet and sauté corn. Season with salt and pepper.5 min
5. 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.