Veggie Fajita Kabobs with Corn and Peppers - Forks Over Knives

Ingredients

• ¾ cup raw cashews
• 1 teaspoon. chipotle chile pepper in adobo sauce
• 3 tablespoons nutritional yeast
• 2 cloves garlic, divided
• ¼ teaspoon chili powder
• 2 medium red, green, and/or yellow bell peppers, cut into 1-inch pieces
• 2 ears corn, husked and cut into 2-inch pieces
• 1 cup cherry tomatoes (16)
• 2 medium fresh poblano chile peppers, cut into 1-inch pieces (see note, above)
• 2 tablespoons lime juice
• 1 teaspoon reduced-sodium soy sauce
• ¼ teaspoon ground cumin
• ⅛ teaspoon crushed red pepper
• 8 scallions (green onions), trimmed
• 2 cups hot cooked brown rice
• 1 15-oz. can no-salt-added black beans, rinsed and drained
• ¼ cup chopped fresh cilantro
• 1 teaspoon lime zest
• Sea salt and freshly ground black pepper, to taste
• 1 lime, cut into wedges