Veggie Bowl

Veggie Bowl
Makes 4
Prep 15 m
Cook 40 m
Soak Overnight



  1. 1 of 5 Combine Kamut berries and 4 cups water in a bowl. Soak overnight.
  2. 2 of 5 Drain Kamut and transfer to a large shallow pot. Add 4 1/2 cups lightly salted water and bring to a boil over high heat. Cover and reduce heat to medium. Simmer 35 minutes.
  3. 3 of 5 Add broccoli and edamame to pot with Kamut. Cover and cook 5 minutes. Drain and rinse with cool water.
  4. 4 of 5 Meanwhile, whisk together mayonnaise, yogurt, parsley, dill, lemon juice, olive oil, chives, mustard, sugar and 1/2 tsp of the garlic salt.
  5. 5 of 5 In a large bowl, combine spinach, Kamut mixture, 3/4 cup of the dressing and the sprouts, if desired. Gently toss. Season with remaining 1/2 tsp garlic salt and toss again. Refrigerate any leftover dressing for another use.
Nutrition Information for Veggie Bowl
Servings Per Recipe: 4
Per Serving: 448 kcal cal., 17 g Fat, total, 533 mg sodium, 19 g pro., 68 g carb., 13 g fiber, 9 mg chol., 2 g sat. fat