Rainbow Veggie Bowls with Jalapeño Ranch

• nonfat plain Greek yogurt↗1.25 cup
• 2% milk↗0.5 cup
• white vinegar↗2 teaspoon
• olive oil↗2 tablespoon
• clove garlic↗1
• salt↗1 teaspoon
• dill↗1 teaspoon

  see notes

• handful fresh parsley leaves↗1

  about 1/4 cup

• handful chives1

  about 1/4 cup

• jalapeño pepper↗1

  see notes

• uncooked farro↗1 cup
• vegetable broth↗3 cup
• uncooked sprouted lentils↗1 cup

  see notes

• butter or oil↗0.5 tablespoon
• corn kernels cut off the cob1.5 cup
• sliced cherry tomatoes1.5 cup
• sliced cucumbers1.5 cup
• snap peas↗1.5 cup
• avocados↗1
• fresh herbs (I used basil)
• nuts or seeds (I used crushed almonds)
• salt and pepper to taste

Step-by-step instructions

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.