I don’t always have patience for the longer cooking grains because I often come up with an idea and want it sooner rather than later. However, I’ve found that the wait is usually worth it. In this Kamut salad, the Kamut lends a chewy texture and warm flavor that is the perfect bed for spicy roasted carrots and creamy avocado. Speed up the recipe by soaking the Kamut ahead of time.
Kamut Salad with Chipotle Carrots and Avocado
Roasted Carrots and Avocado are combined in this flavorful Kamut salad. If you can't find Kamut, try using spelt or farro.
- 1 cup uncooked Kamut
- 6 medium carrots
- 2 teaspoons olive oil
- 1/2 teaspoon chipotle powder
- 1 avocado
- 1/4 cup sunflower seeds
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- Cilantro for topping
Preheat oven to 350˚ F.
Cover Kamut with water and bring to a boil. Let cook until Kamut is tender, roughly an hour. Drain and set aside.
Cut carrots into 1/2" slices. Toss with olive oil and 1/2 teaspoon chipotle powder (add more for a hotter dish). Roast for 20-25 minutes or until carrots are tender.
- While carrots roast, remove avocado from skin and dice into large pieces.
Toss together kamut, roasted carrots, avocado, and sunflower seeds. Whisk together olive oil, honey, and lime juice. Drizzle over kamut and lightly toss. Serve with a sprinkle of cilantro.
by Erin Alderson
Tips and Tricks: Soak the Kamut overnight or for 8 hours before cooking. This will reduce the cook time.
Stock up: Get the pantry ingredients you will need: Kamut, Carrots, Avocado
Nutrition: See the information.
|Amount Per Serving||As Served|
|Calories 360 kcal Calories from fat|
|% Daily Value|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This salad has a couple key components: the chewy, grain base and the spicy roasted vegetables. Keep those two things in mind when making swaps and you’re sure to end up with a just-as-tasty salad.
Gluten-free: Go gluten-free and use whole sorghum or oat groats in place of the Kamut.
Sweet Potatoes: Add or use sweet potatoes in place of the carrots.
Cheese: I occasionally like a sprinkle of goat cheese in this Kamut salad.
I love using Kamut. It’s chewy texture is perfect in wholesome vegetarian meals and I especially love the added texture in salads. You can also find Kamut in flakes and in flour. Kamut makes wonderful granola and I also enjoy making pasta from Kamut flour.