Kamut w/ Roasted Vegetables

When the cooler weather hits I love eating root vegetables and grains. Kamut is a grain you may not have tried. It is chewy and so delicious and has 30% more protein than wheat. People who are Gluten sensitive or can often tolerate it as an alternative to wheat based grains. Plus it is so delicious!


  • 1 Sweet Potato cut into small cubes ( ½ inch ) 
  • ½ a small butternut 
  • 1 small piece of broccoli 
  • ¼ of a small red onion  
  • Fresh sprig of Rosemary 
  • ½ tbsp fresh Sage 
  • Fresh Sprig of Thyme 
  • ½ tbsp olive oil 


  • Kamut 

Maple Dijon Tahini Vinaigrette:  

  • 2 Tbsp. Olive oil 
  • 1 Tbsp of maple syrup ( Depending on sweetness you can add more ) 
  • 2 Tsps. of Dijon Mustard 
  • 2 Tbsp. of Red Wine Vinegar 
  • 2 Tbsp. Tahini 
  • ½ tbsp finely minced herbs 
  • Water (to thin to desire consistency) 
  • Mason jar w/ lid 


  1. Heat oven to 425 Degrees  
  2. Chop and prepare veggies 
  3. Coat with olive oil, toss with herbs 
  4. Bake until just browned ( about 8 min )  
  5. Meanwhile, cook your grains. They will take about 30 min 
  6. When veggies are done remove from oven 
  7. Mix tahini vinaigrette 
  8. Prepare your meal layering, grains, veggies and sauce 
  9. Optional: add some fresh thinly sliced kale or swiss chard 
  10. Enjoy!  

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