Rainbow Veggie Bowls with Jalapeño Ranch

12 reviews / 4.9 average

Prepare to have your mouth hugged by this creamy, tangy, spicy jalapeño ranch.

In addition to guiding the wonder that is homemade jalapeño ranch straight into your arms today, I am also telling you how much you will enjoy pouring jalapeño ranch (❤) over a garden treasure trove of vegetables arranged in a little Rainbow Veggie Bowl. Names are almost not even worth discussing since Rainbow Veggie Bowls is absolutely the cutest name for a bowl of vegetables ever, but just in case the Rainbow Veggie Bowls brings to mind things like unicorns and My Little Ponies and you’re one of those, like, sensible people who doesn’t like to think about rainbow things, alternative names for this nutrient-packed beautiful food bomb could include Earth bowls, Garden Harvest bowls, Vegetarian Happy Lunch bowls, Ranch Lovers’ bowls, Full for Days bowls, Get Yoself a Healthy Glow bowls.

Whatever you do, don’t call it a salad. This is a BOWL. No messing around – we load up the bowl with tons of amazingly healthy-delicious-filling things, and we eat it like it’s a bowl.

Now let’s think of all the vibrant foods in the world that we could dunk and drizzle and soak in creamy, tangy, spicy jalapeño ranch. Ready, set, go.

Tomatoes in a strainer and veggies on a black surface.

I really wish those tomatoes came from my garden but I am a failure of a young adult and, even worse, FOOD BLOGGER, who STILL does not have a garden. I’m sorry, world. I accept the fail.

I hate to be one to throw in the towel before even starting slash make excuses forever, but you guys. Some things are just not meant to be, and growing things is just not in my nature. The basil plant that I bought at the farmer’s market earlier this summer? Within one day of bringing it home – wait though I’m not. even. exaggerating – within ONE DAY, the leaves were turning black. Before being in the care of my murderous plant self just a short 24 hours earlier, it was green and vibrant and strong, but apparently all it takes is a few hours in my TLC to bring out that dark-dying-plant-black color. And yes I would love to water your plants for you while you’re gone.

Rainbow Veggie Bowls with Jalapeño Ranch and sparkling water.

Our sweet little potted plant of basil eventually found its final resting place after a good four weeks of life. I’m not annoyed at all about this since I bought the biggest possible pot at the farmer’s market expecting it to last for, well, basically forever, like basil plants should. “They’re so easy to grow!” says everyone except me and my dead basil plant.

The basil plant’s final destination became evident when we went to the cabin for two weeks and I might have, ahem, forgotten about it and left it sitting out in the sunny yard. In the middle of July. Woops. But the weird thing is that somewhere in my mind, once I remembered its lonely basil self sitting outside our house with no one to take care of it, I honestly thought it might still survive. Cause, like, rain and stuff, right?

So I didn’t bother to call the neighbors for Basil Backup because I assumed that two weeks soaking up nature completely free from my black thumb might actually do that little guy some good. When we actually did come back, I couldn’t find the plant – it was sitting right in front of me in the yard but it was so pathetically dead that it was literally beyond recognition. RIP basil.

Okay, enough about my lack of growing skills and onto the four easy steps it takes to assemble these Rainbow Veggie Bowl Babies:

Four step veggie bowls.

So there you have it! A Rainbow Veggie Bowl smothered in Homemade Jalapeño Ranch.

FYI I debated putting ranch dressing on this salad for about two seconds because ranch has that sort of trashy reputation to it, like how I dip French fries in ranch and it’s the best thing my mouth has ever tasted and did I actually just type that outloud? Trashy or not, I had to do it for this bowl.

A fresh, bright, crunchy garden veggie salad with classic ranch is just a thing of beauty, right? Imagine it: chewy farro, earthy lentils, tangy tomatoes, cool, crisp cucumbers, sweet roasted corn piled high, sprinkled with crushed almonds or sunflower seeds, jazzed with a half of an buttery-smooth avocado because FOR THE LOVE, all covered in a blanket of straight up cool, creamy, herb-loaded, and in this case, fiery-mouth-spicy ranch dressing. The crunch factor here is off the charts. When cucumbers, snap peas, tomatoes, and corn are in the bowl, these strong veggie champs can hold their own even with a whole big splash of dressing poured over the top. None of this weaky-wilty greens business – in this salad, I MEAN BOWL, I like my veggies strong.

And the Joy of All Joys for these bowls is that you can use whatever grains, whatever beans, whatever veggies, whatever nuts and seeds, and whatever dressing you want. It’s vegetarian lunch bowl customization 101. It’s Subway and Chipotle meets whatever you have in your fridge.

Or garden.

I’m not jealous at all though seriously.

Rainbow Veggie Bowls with Jalapeño Ranch in blue bowls with sparkling water and forks.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rainbow Veggie Bowls with Jalapeño Ranch


  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6 large veggie bowls with dressing 1x

Description

Rainbow Veggie Bowls with Jalapeño Ranch – layers of veggies, nuts, grains, beans, and homemade dressing. So good! A new favorite.


Ingredients

Scale

For the Jalapeño Ranch:

  • 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)

For the Veggie Bowls:

  • 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
  • 12 avocados
  • fresh herbs (I used basil)
  • nuts or seeds (I used crushed almonds)
  • salt and pepper to taste

Instructions

  1. Pulse all the ingredients for the dressing in a food processor until it reaches your desired consistency.
  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. 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. 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.

Notes

For the jalapeño pepper, I took out about half of the ribs and seeds to control the heat a little bit. If you like spicy, just toss the whole thing in there.

I used a freeze dried dill made by Litehouse that I found in the produce section, so the 1 teaspoon listed in the recipe is for that freeze dried variety specifically. Keep in mind that dried and fresh herbs have different potency – dried dill is three times stronger than fresh dill, and I’m thinking freeze dried is somewhere in the middle, so if you’re using dill from the spice aisle, use a little less than what’s listed here.

I normally don’t use sprouted lentils but I found some at the store that cooked up in 5 minutes! Score.

Serve this hot or cold!

  • Category: Dinner
  • Cuisine: American

Keywords: veggie bowls, jalapeno ranch, healthy bowl recipe

Recipe Card powered by Tasty Recipes logo

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

121 Comments

  1. Pinch of Yum Logo

    I LOVE these photos. I read somewhere that you got boards from Erickson, and I actually just got some myself. Obsessed.
    Anyway, that was a side note.
    I also love these rainbow veggies bowls 1. It IS the cutest name and 2. I kill ALL the plants, and thought I was the only terrible food blogger who had a black thumb. Now I feel better.
    Pinning!

  2. Pinch of Yum Logo

    This looks beautiful! I love all the colors and all the different tomato’s you used… I’ve never actually tried a purple tomato before… and oh man I am such a fan of avocado’s!!!! A+++ Rainbow Veggie Bowl 🙂

  3. Pinch of Yum Logo

    Lindsay I love this recipe, but I’ve gotta say your pictures today are awesome. I also LOVE the four easy steps picture! It is so useful. Thank you a lot for this tutorial. It is awesome 😉






  4. Pinch of Yum Logo

    These look SO good. I haven’t heard of farro before though – what is that? This salad also makes the ones I make look so boring in comparison – need to change that ASAP!

  5. Pinch of Yum Logo

    Not that you should even try to deny something as adorable as a “rainbow veggie bowl”, but this looks amazing! That Jalapeño Ranch has me dreaming and drooling – now to only get my hands on a a good and proper jalapeño pepper here in Amsterdam. This needs to be made ASAP. Thanks for that handy 4-step tutorial, Lindsay.

  6. Pinch of Yum Logo

    This is def one of those salads, I mean BOWLS, that just showcases that amazingness of fresh and healthy veggies. When I eat like this I’m always like, “I need to eat like this all the time…why does pizza even appeal??” and then I forget and eat lots of pizza only to eventually return to a dish like this. YUM!

  7. Pinch of Yum Logo
    Peggy

    Oh WOW! Pinning and making this afternoon! Husband will be thrilled — jalopenas and no lettuce. 🙂

  8. Pinch of Yum Logo

    I am similar as you. I can’t make any herb plant live even if my life depended on it. But there is this one plant,an orchid which will turn 2 1/2 years old now , surprisingly, it lived; so I got a very deep connection with it. When we were about to go home to the Philippines this year, my husband had to ask his boss to take care of it. My orchid is still alive and enjoying some love from me. And I am excited that it growing another leaves 🙂

    And this salad is looking delicious. Thanks for another salad inspiration.

  9. Pinch of Yum Logo

    Rainbow Veggie Bowl IS the cutest name ever. My toddler (who also loves My Little Pony, BTW) would scarf this down just based on the name and then the yummy taste, of course. This is gorgeous and so colorful. And Jalapeno Ranch? How can you go wrong? Yep, you just can’t. Pinning!

  10. Pinch of Yum Logo
    Julie

    This looks crazy delicious! Going on my menu this week. Do you have a suggestion for a substitution if we can’t find sprouted lentils? Cooked regular lentils?

      1. Pinch of Yum Logo

        Yep! agreed. I just happened to try sprouted in this one cause I saw them at the store and I’ve been wanting to try them.

  11. Pinch of Yum Logo

    I just sat down to eat my own vegie bowl creation when I came across your blog and your pretty vegie bowl. I bought a basil plant a few weeks ago and I’m hoping it will survive a lot longer than yours did, but I’m not holding my breath!

    1. Pinch of Yum Logo

      I try not to eat the whole half but then again… it looks so awesome just sitting there to the side… and it’s SO GOOD 😀

  12. Pinch of Yum Logo

    The pictures of this recipe are GORGEOUS. And also, mouth-watering. Bowls are so much fun! I’m glad you enjoyed making it. Also love your cute little tutorial JPEG on putting the bowl together. Genius ♡

  13. Pinch of Yum Logo

    I kill all the basil. All. The. Time. I also killed my zucchini plant, and apparently zucchini is the easiest plant to grow ever. YEAH, NO.

    So don’t feel bad. You’re not alone!

    Also – farro. Thank you for reminding me to make this grain! It’s been on my to-try list for many months and I just keep forgetting. *adds it to this week’s menu plan*