Rainbow Veggie Bowls with Jalapeño Ranch

Ingredients

Greek yogurt nonfat plain

2 1/2 cup

milk 2%

1 cup

white vinegar

4 tsp

olive oil

4 tbsp

garlic

2 clove

salt

2 tsp

dill freeze-dried

2 tsp

parsley fresh leaves

1/2 cup

chives fresh

1/2 cup

jalapeño pepper seeded and deribbed for less heat

2

farro uncooked

2 cup

vegetable broth

6 cup

lentils sprouted, uncooked

2 cup

butter

1 tbsp

corn kernels

3 cup

cherry tomatoes sliced

3 cup

cucumbers sliced

3 cup

snap peas

3 cup

avocados sliced

2

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.