Lentil Kebab Bowl With Turmeric Tahini Sauce

Ingredients

Bowls

• 2 cups water
• 1 cup brown basmati rice
• 2 tsp minced ginger
• ¼ tsp each ground turmeric, sea salt and ground black pepper
• 2 cups sugar snap peas, halved
• 1 mango, sliced into thin wedges
• 4-5 radishes, thinly sliced
• ½ cup fresh cilantro, roughly chopped

Lentil kebabs

• 1 tsp extra-virgin olive oil
• 1 shallot, minced
• 1 small yellow-fleshed potato, peeled and cut into ½-inch cubes
• 2 cloves garlic, minced
• 2 tsp minced ginger
• 1 tsp ground turmeric
• 3 cups water
• 1 cup red lentils, rinsed
• ½ tsp each sea salt and ground black pepper
• 2 tbsp chickpea flour (TIP: If you don’t have chickpea flour on hand, use whole-wheat flour or cassava.)

Sauce

• ½ cup tahini
• 1 lemon, juiced
• 3 tbsp Dijon mustard
• 3 tbsp water
• 2 tsp raw honey
• ¼ tsp each sea salt and ground turmeric

Equipment

• 12 small (6-inch) wooden skewers, soaked