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Kamut Salad with Chipotle Carrots and Avocado

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 4 servings 1x
  • Category: Salad

Description

Roasted Carrots and Avocado are combined in this flavorful Kamut salad. If you can’t find Kamut, try using spelt or farro.


Scale

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350˚ F.
  2. Cover Kamut with water and bring to a boil. Let cook until Kamut is tender, roughly an hour. Drain and set aside.
  3. 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.
  4. While carrots roast, remove avocado from skin and dice into large pieces.
  5. 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.

Notes

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.


Nutrition

  • Calories: 360
  • Sugar: 13.2
  • Sodium: 85.1
  • Fat: 15.7
  • Carbohydrates: 51.9
  • Fiber: 11.6
  • Protein: 9.3
  • Cholesterol: 0