Rainbow Veggie Bowls with Jalapeño Ranch

Nguyên liệu

• 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)
• 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

Cách làm

1. 1

   Pulse all the ingredients for the dressing in a food processor until it reaches your desired consistency.

2. 2

   Rinse the farro and bring the vegetable broth to a boil in a medium pot. Add the farro and cook for 30 minutes (or according to your package directions). Set aside to cool. Meanwhile, cook the lentils according to package directions.

3. 3

   In a small skillet, heat the butter or oil and saute any veggies that need to be cooked (in this case, I did just the corn). Season with salt and pepper.

4. 4

   Build your rainbow veggie bowls: half farro, half lentils on the bottom; arrange veggies in “stripes” on top; add a few avocado slices; sprinkle with herbs, nuts, seeds; drizzle with dressing. These are great to assemble in advance for lunches because none of the veggies get too soggy like a traditional salad. Keep the dressing separate until you’re ready to serve.