Description
Rainbow Veggie Bowls with Jalapeño Ranch are a vibrant and nutritious meal that brings together an array of colorful vegetables, hearty grains, and a zesty homemade dressing. Perfect for lunch or dinner, these bowls are not only visually appealing but also packed with fiber and protein. With quick preparation and the ability to customize ingredients based on your preferences, they make healthy eating both enjoyable and convenient. Ideal for meal prep, these bowls can be assembled ahead of time without losing freshness, making them a go-to choice for busy days.
Ingredients
- 1 cup uncooked farro
- 1 cup uncooked sprouted lentils
- 1 1/4 cup nonfat plain Greek yogurt
- 1 jalapeño pepper
- 1 1/2 cups corn kernels
- 1 1/2 cups sliced cherry tomatoes
- 1 1/2 cups sliced cucumbers
- 1 avocado
- Fresh herbs (e.g., parsley, basil)
- Olive oil
Instructions
- Prepare the dressing by blending Greek yogurt, jalapeño, garlic, white vinegar, olive oil, salt, dill, fresh parsley, and chives in a food processor until smooth.
- Rinse farro under cold water. Boil vegetable broth in a medium pot. Add farro and cook for about 30 minutes or as per package directions. Set aside to cool.
- Cook lentils according to package instructions while farro is cooling.
- Sauté corn in a small skillet over medium heat with olive oil until tender; season with salt and pepper.
- Assemble the bowls by layering farro and lentils at the base; top with corn, cherry tomatoes, cucumbers, avocado slices, nuts or seeds, and drizzle with jalapeño ranch dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Mixing, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 5mg
Keywords: Feel free to swap out vegetables based on seasonal availability or personal preference. For added crunch, consider incorporating nuts or seeds into the mix. You can also make the dressing ahead of time; it keeps well in the refrigerator for up to a week.