# Rainbow Veggie Bowls with Jalapeño Ranch

Cuisine: western · Time: 65 minutes · Servings: 6

## Ingredients

- 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

## Steps

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

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Source: pinchofyum — https://pinchofyum.com/rainbow-veggie-bowls-with-jalapeno-ranch
Page: https://findfood.fun/vi/recipes/3325
Language: en (requested translation unavailable)