Your session has expired.

No results to search

pinchofyum.com

Rainbow Veggie Bowls with Jalapeño Ranch

Name: Rainbow Veggie Bowls with Jalapeño Ranch
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: For the Jalapeño Ranch:; 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 (see notes); 1 handful fresh parsley leaves (about 1/4 cup); 1 handful chives (about 1/4 cup); 1 jalapeño pepper (see notes); For the Veggie Bowls:; 1 cup uncooked farro; 3 cups vegetable broth; 1 cup uncooked sprouted lentils (see notes); 1/2 tablespoon butter or oil; 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

Prep 15m

Cook 50m

Total 1h 5m

This recipe is for Rainbow Veggie Bowls with Jalapeño Ranch, featuring a colorful mix of farro, sprouted lentils, corn, cherry tomatoes, cucumbers, snap peas, and avocado, topped with a creamy and slightly spicy jalapeño ranch dressing. This healthy and delicious dish is packed with flavor and nutrients.

Veggie Bowls

Jalapeno Ranch

Healthy Bowl Recipe

Rainbow Veggie Bowls with Jalapeño Ranch Image

pinchofyum.com

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 6)

1 1/4 cup nonfat plain Greek yogurt

2 teaspoons white vinegar

2 tablespoons olive oil

1 teaspoon dill (see notes)

1 handful fresh parsley leaves (about 1/4 cup)

1 handful chives (about 1/4 cup)

1 jalapeño pepper (see notes)

1 cup uncooked farro

3 cups vegetable broth

1 cup uncooked sprouted lentils (see notes)

1/2 tablespoon butter or oil

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

fresh herbs (I used basil)

nuts or seeds (I used crushed almonds)

salt and pepper to taste

Nutrition Facts

Calories

530kcal

26%
Fat

15g

0%
Saturated Fat

4g

0%
Carbohydrates

77g

3%
Fiber

11g

0%
Sugar

7g

0%
Protein

26g

1%
Cholesterol

5mg

0%
Sodium

976mg

48%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

For the jalapeño pepper, I took out about half of the ribs and seeds to control the heat a little bit. If you like spicy, just toss the whole thing in there.

I used a freeze dried dill made by Litehouse that I found in the produce section, so the 1 teaspoon listed in the recipe is for that freeze dried variety specifically. Keep in mind that dried and fresh herbs have different potency – dried dill is three times stronger than fresh dill, and I’m thinking freeze dried is somewhere in the middle, so if you’re using dill from the spice aisle, use a little less than what’s listed here.

I normally don’t use sprouted lentils but I found some at the store that cooked up in 5 minutes! Score.

Serve this hot or cold!

Rainbow Veggie Bowls with Jalapeño Ranch

Ingredients

For The Jalapeño Ranch

For The Veggie Bowls

Steps

Nutrition Facts

Notes

Rainbow Veggie Bowls with Jalapeño Ranch

Ingredients

For The Jalapeño Ranch

For The Veggie Bowls

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts