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

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

Notes

Nutrition Facts