Sprouted Kitchen Lentil & Rice Bowls with Vegetable Kebabs
 Total Time |
|---|
| 29 minutes |
Ingredients
2 cloves garlic
2 roasted red bell peppers
0.75 cup walnuts
1 Tbsp honey- 1 tsp salt
- 1 tsp pepper
- 1.5 tsp paprika
1 tsp cumin
3 Tbsp olive oil
0.75 cup lentils- 1 pkg TJ's frozen brown rice
3 cups spinach
0.5 lb potatoes
2 Tbsp butter- 2 Tbsp olive oil
2 yellow onions- some olive oil
- 2 tsp garlic powder
1 pinch cayenne- 0.5 lb potatoes
1 small eggplant- 0.5 red onion
- 2 bell peppers
0.5 cup feta
Cookware
- 1 food processor
- 1 skewers
Instructions
Step 1
Mix garlic, roasted red bell peppers, toasted walnuts, honey, salt, pepper, paprika, cumin, 3 Tbsp olive oil for sauce and blend in a food processor.
Step 2
Heat cooked lentils and TJ's frozen brown rice, then mix in coarsely chopped spinach and set aside.
Step 3
Boil potatoes until fork tender.
Step 4
While potatoes cook, heat butter and olive oil. Add yellow onions and cook 15 minutes until soft and brown. Raise heat to high and cook 3 to 4 minutes longer, until the bottom layer of onions has charred. Mix into lentil and rice mixture.
Step 5
Chop veggies into large chunks. Mix olive oil, garlic powder cayenne, salt, and pepper.
Step 6
Add in potatoes, eggplant, red onion, and bell peppers and toss to coat. Thread veggies onto 6 skewers. Grill or broil until tender, 8 to 10 minutes, rotating occasionally.
Step 7
Serve with a scoop of lentil and rice mix, kebabs, sauce, and sprinkle of feta.