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.