Rainbow Veggie Bowls with Jalapeño Ranch

• Vegetarian

• Produce

  • 1 Avocados
  • 1 1/2 cups Cherry tomatoes
  • 1 handful Chives
  • 1 1/2 cups Corn, off the cob cut kernels
  • 1 1/2 cups Cucumbers
  • 1 tsp Dill
  • 1 clove Garlic
  • 1 Herbs, fresh
  • 1 Jalapeno pepper
  • 1 handful Parsley, fresh leaves
  • 1 1/2 cups Snap peas
  • 1 cup Sprouted lentils

• Canned Goods

  • 3 cups Vegetable broth

• Pasta & Grains

  • 1 cup Farro

• Baking & Spices

  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Butter or oil
  • 2 tbsp Olive oil
  • 2 tsp White vinegar

• Nuts & Seeds

  • 1 Nuts or seeds

• Dairy

  • 1/2 cup 2% milk
  • 1 1/4 cup Greek yogurt, nonfat plain

Found on pinchofyum.com

Description

Ingredients

• 1¼ cup nonfat plain Greek yogurt
• ½ 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 ¼ cup)
• 1 handful chives (about ¼ cup)
• 1 jalapeño pepper (see notes)
• 1 cup uncooked farro
• 3 cups vegetable broth
• 1 cup uncooked sprouted lentils (see notes)
• ½ tablespoon butter or oil
• 1½ cups corn kernels cut off the cob
• 1½ cups sliced cherry tomatoes
• 1½ cups sliced cucumbers
• 1½ cups snap peas
• 1-2 avocados
• fresh herbs (I used basil)
• nuts or seeds (I used crushed almonds)
• salt and pepper to taste

Directions

• Pulse all the ingredients for the dressing in a food processor until it reaches your desired consistency.
• 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.
• 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.
• 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 youre ready to serve.