Rainbow Veggie Bowls with Jalapeño Ranch

Make Rainbow Veggie Bowls with Jalapeño Ranch for a vibrant, easy meal—build colorful bowls and drizzle with bright jalapeño ranch.

Ingredients

• 1 1/4 cup nonfat plain Greek yogurt
• 1/2 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 1/4 cup)
• 1 handful chives (about 1/4 cup)
• 1 jalapeño pepper (see notes)
• 1 cup uncooked farro
• 3 cups vegetable broth
• 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)
• salt and pepper to taste

Instructions

Step 1: Make the jalapeño ranch

Pulse the nonfat Greek yogurt, 2% milk, white vinegar, olive oil, garlic clove, salt, dried dill (or fresh if you prefer), a handful each of parsley and chives, and the jalapeño in a food processor until the dressing becomes smooth and creamy with visible green herb flecks. Taste and adjust salt or acidity; transfer the dressing into a small glass jar with a lid so the creamy, speckled sauce sits sealed and ready. This yields a silky, herb-flecked ranch with a bright jalapeño edge—keep chilled until assembly.

Step 2: Cook the farro

Rinse the farro thoroughly under cold water, then add it to a medium pot with the vegetable broth and bring to a gentle boil. Reduce heat and simmer until the farro is tender but chewy (about 30 minutes or according to your package). Drain any excess, toss with a little butter or oil to keep the grains glossy and separate, then spread the cooked farro on a shallow dish to cool to room temperature so it won’t steam the other components when assembled.

Step 3: Cook the lentils and sauté the corn

Prepare the sprouted lentils according to package directions until just tender and drain well. In a small skillet, heat the butter or oil and quickly sauté the corn kernels until they are lightly browned at the edges and bright in color; season with salt and pepper. Combine the cooled farro and cooked lentils in the serving bowl so you have a clear “half farro, half lentil” base—the two grain textures should be distinct: pearled, chewy farro next to plump, soft lentils.

Step 4: Assemble the rainbow stripes

Arrange the vegetables in colorful stripes across the grain base: sweet browned corn, sliced cherry tomatoes, crisp sliced cucumbers, snap peas, and a few scored avocado slices for creaminess. Scatter chopped fresh basil and crushed almonds or seeds for fragrance and crunch. Keep the dressing jar nearby and drizzle it sparingly just before serving so the textures stay bright and crisp—this bowl assembles beautifully ahead of time because the grains hold up and the veggies stay crisp.

Step 5: Plate and serve

Place the finished Rainbow Veggie Bowl in a deep matte blue ceramic bowl that contrasts with the bright produce; finish with a glossy drizzle of jalapeño ranch showing herb flecks, a fresh basil sprig tucked into the edge, and a final grind of black pepper. Serve immediately or seal the dressing and refrigerate separately for lunches—the bowl should read as balanced, textural, and inviting when presented close-up.

Notes

• Use pearled farro to cut cooking time if you are short on time.
• Remove jalapeño seeds for mild heat or keep them for extra kick.
• Store dressing separately to keep vegetables crisp.
• Swap Greek yogurt for plant-based yogurt to make the dressing vegan.