Spiced Pumpkin and Kamut Bowl With Garlic-Thyme Dressing
Kamut, an ancient wheat grain, is the base of this hearty bowl, which is topped with toasted cinnamon pumpkin seeds.
Ingredients
- 3 cups water
- 1 cup kamut, rinsed and drained
- 1 small pie pumpkin and its seeds
- 2 tbs. extra-virgin olive oil
- 1/4 tsp. cinnamon
- 1 tsp. sea salt
Dressing
- 6 sprigs fresh thyme
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 2 tsp. salt
- 1/2 tsp. freshly ground black pepper
Directions
STEP 1
Preheat oven to 425 degrees F.
STEP 2
Bring water to a boil in a medium saucepan. Add kamut, reduce heat to low, cover, and simmer until the grains are tender, about 50 minutes. Drain excess liquid and allow to cool.
STEP 3
Meanwhile, peel pumpkin skin with a sharp knife or vegetable peeler. Slice pumpkin in half and scoop out seeds and pulp. Reserve seeds for later. Cube pumpkin and place on a baking sheet. Drizzle with olive oil, cinnamon, and ½ tsp. sea salt. Roast for 15 minutes. Once pumpkin is roasted, remove from the oven and lower the heat to 325 degrees F.
STEP 4
While the pumpkin roasts, rinse the seeds thoroughly to remove the stringy pulp. Bring a pot of water to a boil and boil the seeds for 20 minutes. Strain pumpkin seeds and spread them on a dish towel, gently patting the seeds to dry them. Once the seeds are dry, sprinkle them with remaining ½ tsp. sea salt, and transfer to a baking sheet. Bake until toasted, about 20 to 30 minutes more, stirring halfway through.
STEP 5
Strip the thyme leaves from their stems and mince them. Whisk dressing ingredients together until combined.
STEP 6
Divide kamut, pumpkin, and pumpkin seeds between six bowls. Toss ingredients together or leave separate as desired. Drizzle with dressing. Enjoy warm.
STEP 7
Prep ahead: Prepare grain bowl as noted above, but keep pumpkin seeds separate from other ingredients until after reheating. Store refrigerated for up to six days.
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