Grilled Summer Veggie Bowl with Creamy Avocado-Lime Ranch

Grilled Summer Veggie Bowl with Creamy Avocado-Lime Ranch

Preparation time: 15 minutes

Cook: 16 minutes

Serves: 4

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  • For Ranch Dressing:
  • 2 avocados, halved, pitted and peeled
  • 1/2 cup roughly chopped fresh parsley or fresh cilantro
  • 1/4 cup Ripple Original Plant-Based Milk
  • 2 cloves garlic, minced
  • 2 limes, juiced
  • Salt & pepper, to taste
  • For vegetables and assembly:
  • Olive oil, for brushing grill grates
  • 1 medium zucchini, cut into 1/4-inch rounds
  • 1 each red and yellow bell pepper, quartered
  • 1 large red onion, cut into 1/2-inch rounds
  • 4 cups cooked long-grain white rice or brown rice
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 4 Persian cucumbers, cut into 1/4-inch rounds
  • 1 pint cherry tomatoes, halved
  • 8 ounces vegan feta cheese, crumbed
  1. For dressing: Combine all ingredients in a food processor or blender. Blend, scraping
    down the sides as needed, until smooth, about 30 seconds to 1 minute. Set aside.
  2. For vegetables and assembly: Heat a grill or grill pan to high heat and brush the grates with oil. Working in batches, grill the zucchini, peppers and red onions, turning occasionally, until lightly charred and tender, about 5 to 8 minutes. Cut the peppers into 1/4-inch slices.
  3. Divide the rice between the bowls. Top each bowl with the grilled vegetables, chickpeas, cucumbers, tomatoes and feta. Drizzle with the ranch serve.

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