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Healthy Recipes using Kamut

Kamut Grain Salad with Roasted Vegetables

A vibrant salad featuring nutty Kamut grains tossed with seasonal roasted vegetables and a zesty lemon dressing.

Ingredients
  • 1 cup Kamut grains
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Fresh parsley for garnish
Instructions
  1. Rinse the Kamut grains and cook them in water for about 50 minutes until tender.
  2. Preheat the oven to 400°F (200°C). Toss the diced vegetables with olive oil, salt, and pepper, then roast for 25 minutes.
  3. Combine the cooked Kamut, roasted vegetables, lemon juice, and parsley in a large bowl. Serve warm or chilled.

Kamut and Chickpea Stew

A hearty stew combining Kamut and chickpeas, simmered with spices and fresh vegetables for a nutritious meal.

Ingredients
  • 1 cup Kamut grains
  • 1 can chickpeas, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. Cook the Kamut grains according to package instructions.
  2. In a large pot, sauté onion and garlic until fragrant. Add carrots and cook for another 5 minutes.
  3. Stir in chickpeas, diced tomatoes, vegetable broth, cumin, and cooked Kamut. Simmer for 20 minutes and season with salt and pepper.

Kamut Breakfast Bowl with Avocado and Eggs

A nutritious breakfast bowl featuring Kamut, topped with creamy avocado and poached eggs for a perfect start to the day.

Ingredients
  • 1 cup cooked Kamut grains
  • 2 eggs
  • 1 avocado, sliced
  • Salt and pepper to taste
  • Fresh chives for garnish
Instructions
  1. Prepare the Kamut grains and place them in a bowl.
  2. Poach the eggs in simmering water for about 3-4 minutes until the whites are set.
  3. Top the Kamut with sliced avocado, poached eggs, and garnish with chives, salt, and pepper.

Kamut and Spinach Stuffed Peppers

Colorful bell peppers filled with a savory mixture of Kamut, spinach, and spices, baked to perfection.

Ingredients
  • 4 bell peppers, halved
  • 1 cup cooked Kamut grains
  • 2 cups fresh spinach, chopped
  • 1 onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, sauté onion until translucent, then add spinach and cook until wilted. Mix in cooked Kamut, garlic powder, paprika, salt, and pepper.
  3. Stuff the bell pepper halves with the mixture, top with cheese if desired, and bake for 25-30 minutes.

Kamut and Berry Smoothie Bowl

A refreshing smoothie bowl made with Kamut flour, blended with mixed berries and topped with your favorite fruits and nuts.

Ingredients
  • 1/2 cup Kamut flour
  • 1 cup almond milk
  • 1 cup mixed berries (frozen or fresh)
  • 1 banana
  • Toppings: sliced fruits, nuts, seeds
Instructions
  1. Blend Kamut flour, almond milk, mixed berries, and banana until smooth.
  2. Pour the smoothie into a bowl and arrange your favorite toppings on top.
  3. Enjoy immediately for a nutritious breakfast or snack.

Kamut Pasta with Pesto and Cherry Tomatoes

Homemade Kamut pasta tossed with fresh basil pesto and sweet cherry tomatoes for a healthy twist on a classic dish.

Ingredients
  • 2 cups Kamut flour
  • 2 eggs
  • 1/4 cup water
  • 1 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • Salt to taste
Instructions
  1. Make the pasta dough by mixing Kamut flour, eggs, and water until smooth. Roll out and cut into desired shapes.
  2. Cook the pasta in boiling salted water for 3-5 minutes until al dente.
  3. Toss the cooked pasta with pesto and cherry tomatoes, and serve warm.

Kamut and Lentil Burgers

Flavorful and protein-packed burgers made with Kamut and lentils, perfect for a healthy grilling option.

Ingredients
  • 1 cup cooked Kamut grains
  • 1 cup cooked lentils
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup breadcrumbs
  • 1 teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. In a bowl, combine cooked Kamut, lentils, onion, garlic, breadcrumbs, cumin, salt, and pepper. Mix well.
  2. Form the mixture into patties and refrigerate for 30 minutes.
  3. Grill or pan-fry the patties for 5-7 minutes on each side until golden brown.

Kamut and Vegetable Stir-Fry

A quick and colorful stir-fry featuring Kamut, a variety of vegetables, and a savory soy sauce glaze.

Ingredients
  • 1 cup cooked Kamut grains
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • Green onions for garnish
Instructions
  1. Heat sesame oil in a large skillet over medium heat. Add mixed vegetables and ginger, stir-frying for 5-7 minutes.
  2. Add cooked Kamut and soy sauce, stirring until heated through.
  3. Garnish with green onions and serve hot.

Kamut and Sweet Potato Hash

A hearty breakfast hash featuring Kamut and sweet potatoes, sautéed with spices and topped with a fried egg.

Ingredients
  • 1 cup cooked Kamut grains
  • 1 large sweet potato, diced
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 eggs
Instructions
  1. In a skillet, heat olive oil and sauté onion and sweet potato until tender, about 10-15 minutes.
  2. Add cooked Kamut, paprika, salt, and pepper, stirring to combine.
  3. Fry the eggs in a separate pan and serve on top of the hash.

Kamut Flour Pancakes with Maple Syrup

Fluffy pancakes made with Kamut flour, served with fresh fruit and a drizzle of maple syrup for a wholesome breakfast treat.

Ingredients
  • 1 cup Kamut flour
  • 1 tablespoon baking powder
  • 1 tablespoon honey
  • 1 cup almond milk
  • 1 egg
  • Fresh fruit for topping
  • Maple syrup for serving
Instructions
  1. In a bowl, mix Kamut flour, baking powder, honey, almond milk, and egg until smooth.
  2. Heat a non-stick skillet and pour in batter to form pancakes. Cook until bubbles form, then flip and cook until golden.
  3. Serve with fresh fruit and maple syrup.