Ingredients
Scale
- 1 1/4 cup nonfat plain Greek yogurt
- 1/2 cup 2% milk
- 1 jalapeño pepper
- 1 cup uncooked farro
- 1 cup uncooked sprouted lentils
- 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
- 2 tablespoons fresh parsley, finely chopped
- 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)
- 1/2 tablespoon butter or oil
- 3 cups vegetable broth
Instructions
- Prepare the dressing by blending Greek yogurt, milk, vinegar, olive oil, garlic, herbs, jalapeño, salt, and dill until smooth.
- Cook farro in vegetable broth according to package instructions; set aside. Cook lentils as directed.
- Sauté any necessary vegetables in butter or oil until tender.
- Assemble the bowls by layering farro and lentils at the bottom. Arrange vegetables on top and drizzle with jalapeño ranch dressing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Mixing, Cooking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 18g
- Protein: 17g
- Cholesterol: 5mg