Introduction:

If you’re looking for a wholesome, nutritious, and flavorful meal, these Loaded Veggie Grain Bowls with Avocado Ranch are the perfect choice. Packed with fiber-rich grains like farro or quinoa, roasted seasonal vegetables, and topped with a creamy avocado ranch dressing, these bowls are a well-balanced, satisfying meal. They’re also ideal for meal prep, making them a healthy option for busy weekdays. Whether you’re a vegetarian, vegan, or just someone looking for a healthy and delicious dish, this recipe is versatile, customizable, and loaded with nutrient-dense ingredients.

Ingredients:

For the Grain Bowls:

• 1 cup quinoa, farro, or any grain of choice (cooked)
• 1 large sweet potato, diced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 can chickpeas, drained and rinsed
• Fresh parsley or cilantro (for garnish)

For the Avocado Ranch Dressing:

• 1 ripe avocado
• ½ cup plain Greek yogurt (or a dairy-free alternative for vegans)
• ¼ cup mayonnaise (optional for extra creaminess)
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• ¼ cup milk or water (to adjust consistency)
• Salt and pepper, to taste

Preparation:

Step 1: Cook the Grains

• Begin by cooking your chosen grains (quinoa or farro) according to package instructions. Quinoa usually takes around 15 minutes, while farro can take 20-25 minutes. Once cooked, set aside and fluff with a fork. These grains provide the base for the bowls, adding fiber, protein, and a hearty texture.

Step 2: Prepare and Roast the Vegetables

• Preheat your oven to 400°F (200°C).
• Place diced sweet potatoes, zucchini, red bell pepper, broccoli florets, and sliced red onion on a baking sheet.
• Drizzle with olive oil, and sprinkle smoked paprika, garlic powder, salt, and pepper over the vegetables. Toss everything together to ensure the vegetables are well-coated with the seasoning.
• Roast for 20-25 minutes, turning halfway through, until the veggies are tender and slightly caramelized at the edges.

Step 3: Roast the Chickpeas

• While the vegetables are roasting, prepare the chickpeas. After draining and rinsing the chickpeas, pat them dry with a paper towel.
• Spread them on a separate baking sheet, drizzle with a bit of olive oil, and season with salt, pepper, and smoked paprika.
• Roast in the oven for 20 minutes or until crispy, shaking the pan halfway through. These will add a delicious crunch to your grain bowls.

Step 4: Make the Avocado Ranch Dressing

• While the grains and vegetables cook, prepare the creamy avocado ranch dressing.
• In a food processor or blender, combine the ripe avocado, Greek yogurt, lime juice, garlic, dill, and parsley.
• Blend until smooth and creamy. If the dressing is too thick, add a tablespoon of water or milk at a time to thin it out until you reach the desired consistency.
• Season with salt and pepper to taste.

Step 5: Assemble the Grain Bowls

• Once everything is cooked, it’s time to assemble your bowls.
• Start with a generous scoop of the cooked grains in each bowl.
• Layer on the roasted vegetables and crispy chickpeas.
• Drizzle the avocado ranch dressing over the top, ensuring you get that rich, creamy goodness in every bite.
• Garnish with freshly chopped parsley or cilantro for a burst of freshness.

COOKING Note:

• For added variety, you can switch up the vegetables depending on the season. Try using Brussels sprouts, cauliflower, or butternut squash during colder months. The same goes for grains – swap quinoa for couscous or wild rice to change the texture and flavor.
• If you’re following a vegan diet, substitute the Greek yogurt with a plant-based yogurt alternative. Likewise, you can use water or unsweetened almond milk to adjust the consistency of the avocado ranch.

Serving Suggestions:

These Loaded Veggie Grain Bowls are incredibly versatile and can be served as a standalone meal for lunch or dinner. They’re perfect for meal prep – store the components separately in the fridge for up to 4 days, and assemble just before eating. Serve with extra lime wedges or even a sprinkle of your favorite seeds (pumpkin or sunflower seeds) for added crunch.

Pair these bowls with a refreshing iced tea or a sparkling water infused with lemon and mint for a complete, refreshing meal.

Tips:

1. Meal Prep-Friendly: Cook the grains and roast the vegetables in bulk to make assembling your grain bowls during the week quick and easy.
2. Storage: Store the dressing separately in an airtight container for up to 3 days to avoid soggy vegetables.
3. Customize It: These bowls are perfect for customization – add your favorite protein like grilled chicken, shrimp, or tofu for extra protein.
4. Texture Tip: The crispy roasted chickpeas bring a nice crunch to the dish, but you can also add toasted nuts or seeds for additional texture.
5. Nutritional Boost: Toss in a handful of leafy greens such as spinach or kale to increase the nutrient density of the meal.

Prep Time:

• 15 minutes

Cooking Time:

• 25 minutes

Total Time:

• 40 minutes

Nutritional Information (per serving):

• Calories: 450
• Protein: 14g
• Sodium: 340mg
• Fiber: 10g
• Carbohydrates: 65g
• Fat: 18g

Conclusion:

These Loaded Veggie Grain Bowls with Avocado Ranch are not only delicious but also packed with nutrients to fuel your day. The combination of hearty grains, roasted vegetables, and the rich avocado ranch makes each bite a delightful mix of flavors and textures. Whether you’re prepping meals for the week or enjoying a fresh, wholesome dinner, this recipe is a great way to incorporate more plant-based goodness into your diet. With the ease of preparation and customizable ingredients, these grain bowls will quickly become a favorite go-to recipe for healthy eating.

Loaded Veggie Grain Bowls with Avocado Ranch Recipe

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

Scale 1x2x3x

For the Grain Bowls:

• 1 cup quinoa, farro, or any grain of choice (cooked)
• 1 large sweet potato, diced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 can chickpeas, drained and rinsed
• Fresh parsley or cilantro (for garnish)

For the Avocado Ranch Dressing:

• 1 ripe avocado
• ½ cup plain Greek yogurt (or a dairy-free alternative for vegans)
• ¼ cup mayonnaise (optional for extra creaminess)
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• ¼ cup milk or water (to adjust consistency)
• Salt and pepper, to taste

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Instructions

Step 1: Cook the Grains

• Begin by cooking your chosen grains (quinoa or farro) according to package instructions. Quinoa usually takes around 15 minutes, while farro can take 20-25 minutes. Once cooked, set aside and fluff with a fork. These grains provide the base for the bowls, adding fiber, protein, and a hearty texture.

Step 2: Prepare and Roast the Vegetables

• Preheat your oven to 400°F (200°C).
• Place diced sweet potatoes, zucchini, red bell pepper, broccoli florets, and sliced red onion on a baking sheet.
• Drizzle with olive oil, and sprinkle smoked paprika, garlic powder, salt, and pepper over the vegetables. Toss everything together to ensure the vegetables are well-coated with the seasoning.
• Roast for 20-25 minutes, turning halfway through, until the veggies are tender and slightly caramelized at the edges.

Step 3: Roast the Chickpeas

• While the vegetables are roasting, prepare the chickpeas. After draining and rinsing the chickpeas, pat them dry with a paper towel.
• Spread them on a separate baking sheet, drizzle with a bit of olive oil, and season with salt, pepper, and smoked paprika.
• Roast in the oven for 20 minutes or until crispy, shaking the pan halfway through. These will add a delicious crunch to your grain bowls.

Step 4: Make the Avocado Ranch Dressing

• While the grains and vegetables cook, prepare the creamy avocado ranch dressing.
• In a food processor or blender, combine the ripe avocado, Greek yogurt, lime juice, garlic, dill, and parsley.
• Blend until smooth and creamy. If the dressing is too thick, add a tablespoon of water or milk at a time to thin it out until you reach the desired consistency.
• Season with salt and pepper to taste.

Step 5: Assemble the Grain Bowls

• Once everything is cooked, it’s time to assemble your bowls.
• Start with a generous scoop of the cooked grains in each bowl.
• Layer on the roasted vegetables and crispy chickpeas.
• Drizzle the avocado ranch dressing over the top, ensuring you get that rich, creamy goodness in every bite.
• Garnish with freshly chopped parsley or cilantro for a burst of freshness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 450
• Sodium: 340mg
• Carbohydrates: 65g
• Fiber: 10g
• Protein: 14g