Horseradish Cheddar Kamut Power Bowl with Pickled Carrots

Recipe Creator: Bothwell Cheese

Here’s a grain bowl that’s a meal prepper’s dream come true and perfect for feeling fueled and satisfied right through to the next meal.


Pickled Carrots:
• 1 lb carrots, cut into matchsticks
• 4 cloves garlic
• 4 sprigs fresh dill
• 3/4 cup white vinegar
• 1/3 cup granulated sugar
• 1 tbsp kosher salt
• 1 tsp mustard seeds (optional)

• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp finely grated lemon zest
• 1 small clove garlic, minced
• 1/4 tsp each salt and pepper
• 1/4 cup finely chopped fresh parsley
• 2 green onions, finely chopped

• 2 cups torn kale leaves
• 1 tbsp olive oil
• 1/4 tsp salt
• 3 cups cooked kamut, quinoa or brown rice
• 2 cups shredded purple cabbage
• 1 cup cherry tomatoes, halved
• 1/3 cup dried cranberries
• 1 cup Bothwell Horseradish Cheddar, shredded
• 1/2 cup pumpkin seeds


  1. Pickled Carrots:
    • In pot of boiling water, cook carrots for 1 minute.
    • Drain and plunge immediately into ice bath. Let cool completely; drain well.
    • Pack into 4-cup Mason jar with garlic and dill.
    • In small saucepan set over high heat, combine 3/4 cup water, vinegar, sugar, salt, and mustard seeds (if using).
    • Bring to boil; simmer for about 2 minutes or until sugar is dissolved.
    • Immediately pour over carrots; let cool completely. Cover tightly and refrigerate overnight or up to 1 week.
  2. Dressing: Whisk together yogurt, lemon juice, olive oil, lemon zest, garlic, salt and pepper. Stir in parsley and green onions. Let stand for 10 minutes.
  3. Bowl: Meanwhile, place kale in large bowl. Drizzle with oil and sprinkle with salt; toss to coat. Massage for about 3 minutes or until leaves are glossy and tender.
  4. Divide kamut among four shallow bowls. Top with kale, cabbage, tomatoes, cranberries, pickled carrots and cheese. Drizzle with dressing and sprinkle pumpkin seeds over top.