Sprouted Kitchen Lentil & Rice Bowls with Vegetable Kebabs

🥘 Ingredients

• garlic 2 cloves
• roasted red bell peppers 2
• walnuts ¾ cup
• honey 1 Tbsp
• salt 1 tsp
• pepper 1 tsp
• paprika 1 ½ tsp
• cumin 1 tsp
• olive oil 3 Tbsp
• lentils ¾ cup
• TJ's frozen brown rice 1 pkg
• spinach 3 cups
• potatoes ½ lb
• butter 2 Tbsp
• olive oil 2 Tbsp
• yellow onions 2
• olive oil
• garlic powder 2 tsp
• cayenne 1 pinch
• potatoes ½ lb
• eggplant 1 small
• red onion ½
• bell peppers 2
• feta ½ cup

1. 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 .
2. 2

   Heat cooked lentils and TJ's frozen brown rice , then mix in coarsely chopped spinach and set aside.
3. 3

   Boil potatoes until fork tender.
4. 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.
5. 5

   Chop veggies into large chunks. Mix olive oil , garlic powder cayenne , salt, and pepper.
6. 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.
7. 7

   Serve with a scoop of lentil and rice mix, kebabs, sauce, and sprinkle of feta .