This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This kamut grain bowl salad is loaded with vibrant veggies, tender chicken, and a creamy curry sauce. The chewy kamut cozies up with fresh veggies and tangy pickled onions, while a creamy curry sauce ties it all together.
If you’re looking for a simple yet flavorful make-ahead meal, this salad is an easy win for any busy day!
Here is Why This Ancient Grain Bowl Recipe Works
Kamut brings the texture: This ancient grain adds a chewy bite that’ll make plain rice feel like yesterday’s news.
Flavor-packed curry sauce: A creamy, spiced sauce coats everything, making each bite downright delicious.
Loaded with veggies: Carrots, peppers, and spinach add color and flavor. No boring salads here!
Make-ahead friendly: Cook the kamut and sauce ahead of time, so dinner’s ready whenever you are.
The Ingredients
- Meat: Cooked chicken (rotisserie works great)
- Produce: Carrots, red bell peppers, baby spinach
- Pantry: Kamut, coconut milk, chicken broth, flour, raisins, roasted salted peanuts
- Pantry Seasonings: Indian curry powder
- Condiments: Pickled red onions
Note: You can swap the pickled onions for pickled green beans or pickled daikon.
Variations
Mango Cashew Kamut Bowl: Swap out the raisins for ½ cup diced fresh mango and replace the peanuts with toasted cashews.
Mediterranean Ancient Grain Bowl: Swap the curry sauce with a lemon-tahini drizzle and top each bowl with Kalamata olives, crumbled feta, and a handful of chopped fresh parsley.
Korean-Inspired Ancient Grain Bowl: Add gochujang to the curry sauce, and top each bowl with a generous scoop of kimchi, sesame seeds, and sliced green onions.
Sweet Potato & Chickpea Kamut Bowl: Substitute the chicken with 1 cup roasted chickpeas and 1 cup roasted sweet potato cubes.
If you like this recipe, try our tuna grain bowls.
Tips for Success
- Kamut takes about an hour to cook, so prep it ahead to save time when assembling the bowls.
- Use rotisserie chicken for ease. It’s a quick way to add protein without extra cooking. Just shred and add!
- Adjust the curry sauce to taste. Start with a smaller amount of curry powder and add more if you like extra spice.
- Don’t skip the pickled onions. Their tanginess balances the rich curry sauce and brings extra flavor to each salad.
Storage
Refrigeration: Store the cooked kamut, chicken, curry sauce, and veggies in individual containers in the fridge for up to 3 days.
Freezing: The kamut and chicken freeze well. Place them in freezer-safe containers and freeze for up to 3 months. However, avoid freezing the fresh veggies and curry sauce, as they don’t retain their texture well when thawed.
Reheating: Warm the kamut, chicken, and curry sauce in the microwave or on the stovetop until hot. Add the fresh veggies and any toppings right before serving.
Kamut Grain Salad Bowl
This kamut grain bowl isn’t your average salad. It’s a powerhouse of flavor that makes plain lettuce look, well, sad. This bowl has everything you need for a dinner that’s anything but boring. Perfect for meal-prep or for nights when you’re so over takeout.
More Recipes You Will Love
Pin this now to find it later!
Pin It
Ancient Grain Kamut Bowl
If you make this recipe, please leave a star rating and comment.
Ingredients
To Cook the Kamut Grain:
- 1 cup kamut
- 3 cups water
For the Bowl:
- 16 ounces cooked chicken, I used part of a rotisserie chicken
- 2 tablespoons coconut or olive oil
- 4 carrots 6-inches each, scraped and sliced 1/4-inch thick
- 2 medium long red Italian grilling peppers or red bell peppers
- 5 ounce package fresh baby spinach
- 1 cup pickled red onions
- 1 cup raisins
- 1 cup peanuts, roasted and salted
To make the Curry Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1-1/2 cups chicken broth
- 1 cup canned coconut milk
- 1-1/2 teaspoon Indian curry powder, or to taste
Instructions
- Combine the kamut with the water in a pot and bring to a boil. Reduce heat to low, cover and simmer for about an hour, until grains are tender.
To cook the vegetables:
- Heat the oil in a large skillet set over medium-high heat and add the carrots, cook for 4-5 minutes until just tender. Transfer to a plate and add the red pepper slices, cook until softened. Transfer to a second plate. Add the spinach to the skillet with 2 tablespoons of water and cook just until wilted.
To make the Curry Sauce:
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown— about 2 minutes. Add the chicken broth and the coconut milk, continuing to stir as the sauce thickens. Bring it to a boil. Add the curry powder to taste, lower the heat to simmer and cook, stirring for 2 to 3 minutes more.
To assemble the grain bowls:
- Divide the kamut, chicken, carrots, red pepper and spinach equally between 4 shallow bowls. Pour some of the curry sauce on top and add ¼ cup pickled red onions, ¼ cup raisins and ¼ cup peanuts to each bowl.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love ancients grains, will try your recipe it sounds greats, thank you for sharing!!
Hi, Marcy….This is a great-tasting grain bowl, I’m sure you are going to love it! Thanks for your comments 😊
Oh my goodness – this is completely restaurant-worthy! I have never tried kamut – but you’ve inspired me! Pinned and sharing this on FB. Gorgeous photos too!!
Thank you, Anne and big hugs for sharing and pinning:)