Name: Rainbow Veggie Bowls with Jalapeño Ranch
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 1/4 cup Greek yogurt, nonfat plain; 1/2 cup milk, 2%; 2 tsp white vinegar; 2 tbsp olive oil; 1 clove garlic; 1 tsp salt; 1 tsp dill, freeze-dried; 1/4 cup parsley, fresh leaves; 1/4 cup chives, fresh; 1 jalapeño pepper, seeded and deribbed for less heat; 1 cup farro, uncooked; 3 cup vegetable broth; 1 cup lentils, sprouted, uncooked; 1/2 tbsp butter; 1 1/2 cup corn kernels; 1 1/2 cup cherry tomatoes, sliced; 1 1/2 cup cucumbers, sliced; 1 1/2 cup snap peas; 1 avocados, sliced; to taste basil, fresh; to taste almonds, crushed; to taste salt; to taste pepper

Estimate, per serving

Cal: 520
Protein: 18.5g
Carbs: 68g
Fat: 16g
Sodium: 680mg
Fiber: 14.5g

Ingredients

Greek yogurtnonfat plain: 3 3/4 cup3 3/4 cup
milk2%: 1 1/2 cup1 1/2 cup
white vinegar: 6 tsp
olive oil: 6 tbsp
garlic: 3 clove
salt: 3 tsp
dillfreeze-dried: 3 tsp
parsleyfresh leaves: 3/4 cup
chivesfresh: 3/4 cup
jalapeño pepperseeded and deribbed for less heat: 3
farrouncooked: 3 cup
vegetable broth: 9 cup
lentilssprouted, uncooked: 3 cup
butter: 1 1/2 tbsp1 1/2 tbsp
corn kernels: 4 1/2 cup
cherry tomatoessliced: 4 1/2 cup
cucumberssliced: 4 1/2 cup
snap peas: 4 1/2 cup
avocadossliced: 3
basilfresh: to taste
almondscrushed: to taste6 tbsp
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.

Fits

Vegetarian