Rainbow Veggie Bowls with Jalapeño Ranch
Try this Rainbow Veggie Bowls with Jalapeño Ranch recipe, or contribute your own.
Try this Rainbow Veggie Bowls with Jalapeño Ranch recipe, or contribute your own.
- 1 teaspoon salt
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 clove garlic
- 1/2 cup 2% milk
- 3 cups vegetable broth
- 2 teaspoons white vinegar
- 1 1/4 cup nonfat plain greek yogurt
- 1 teaspoon dill (see notes)
- 1 handful fresh parsley leaves (about 1/4 cup)
- 1 handful chives (about 1/4 cup)
- 1 jalapeã±o pepper (see notes)
- 1 cup uncooked farro
- 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)
- Carbohydrate 3.63711333333227 g
- Cholesterol 0 mg
- Fat 1.71222550361717 g
- Fiber 0.657444420284695 g
- Protein 0.740216666666667 g
- Saturated Fat 0.239438384117236 g
- Serving Size 1 1 large veggie bowls with dressing (165g)
- Sodium 288.422936085019 mg
- Sugar 2.97966891304758 g
- Trans Fat 0.0586863932157309 g
- Calories 32 calories
Step-by-step
- 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 you're ready to serve.
Rainbow Veggie Bowls: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and satisfying, and lunch prep needs to be even faster. That's why I've fallen head over heels for these vibrant Rainbow Veggie Bowls. They're a powerhouse of flavor and nutrition, packed with colorful veggies, protein-rich lentils, and a zesty jalapeño ranch dressing that's simply addictive. The best part? They’re incredibly easy to make ahead, making meal prep a breeze.
The recipe itself is surprisingly straightforward. I typically batch cook the farro and lentils on the weekend, storing them in the fridge for quick assembly during the week. This eliminates a significant portion of the cooking time during those busy weekday evenings. The dressing, a simple blend of yogurt, jalapeño, herbs, and a touch of vinegar, is equally easy to whip up in minutes. I find myself making a big batch on Sunday to use throughout the week – it’s fantastic on salads, too!
The Beauty of Preparation: The secret to effortless weeknight meals is all about smart planning and prepping. I love that these bowls can be assembled the night before or even early in the morning. The farro and lentils hold up beautifully, and the vegetables stay delightfully crisp, unlike a traditional salad that can get soggy. I usually store the dressing separately and add it just before serving to maintain the perfect texture and prevent the veggies from getting overly saturated.
Customization is Key: One of the things I adore about this recipe is its flexibility. Feel free to experiment with different vegetables depending on what's in season or what you have on hand. Roasted sweet potatoes, bell peppers, shredded carrots, or even some leftover grilled chicken would all make delicious additions. Similarly, you can adjust the herbs and nuts to your preference. I often swap the almonds for sunflower seeds or pumpkin seeds, depending on my mood. It's all about creating a bowl that suits your palate and dietary needs.
More Than Just a Meal: These Rainbow Veggie Bowls aren’t just a nutritious and convenient meal; they’re also a visual feast. The vibrant colors are a delight to the eye, and they make even the simplest weeknight dinner feel special. They're perfect for a quick lunch at the office or a satisfying dinner after a long day. They’re also incredibly satisfying – the combination of complex carbs, protein, and healthy fats keeps me feeling full and energized throughout the afternoon.
Beyond the Bowl: This recipe opens up a world of possibilities beyond the basic bowl. The dressing is fantastic on grilled chicken or fish, and the farro and lentil base can be used for various other dishes. Get creative! Experiment with different flavors and combinations. The possibilities are endless!
A Quick Note on Ingredients: I usually buy pre-sprouted lentils to save time, but you can easily sprout your own if you have the time. Regarding the jalapeño, adjust the amount according to your spice tolerance. A little goes a long way! And finally, feel free to substitute any herbs or nuts you prefer.
In Conclusion: These Rainbow Veggie Bowls are a lifesaver for busy women like me. They're healthy, delicious, visually appealing, and incredibly easy to prepare – a winning combination in my book. Give them a try, and I'm confident they’ll become a staple in your meal rotation, too!
