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.