Cold-Fighting Roasted Root Veggie Pilaf Recipe

roasted root veggie pilaf recipe
roasted root veggie pilaf recipe

Loaded with fiber, protein, and flavor, Chef Ryan’s colorful Roasted Root Veggie Pilaf recipe is perfect for regular dinners or special occasions.

Even better, its immunity-boosting garlic, nutritional yeast, and black pepper are just what your natural killer cells need to help them fight viruses, cancer, and the common cold!

Common colds strike children six to eight times each year on average. Adults can expect to suffer through their misery two to three times yearly.

While they’re making us miserable they’re also devastating our global productivity.

But ongoing research shows that plant-based ingredients like those in our Roasted Root Veggie Pilaf can reduce colds’ frequency and severity by increasing natural killer cell activity!

Take this randomized, double-blind, placebo-controlled study which showed that a daily spoonful of nutritional yeast could reduce cold frequency by 25 percent!

So why not boost your immunity and satisfy your plant-based cravings with a big plate of Chef Ryan’s hearty and delicious Roasted Root Veggie Pilaf?

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Roasted Root Veggie Pilaf

Roasted Root Veggie Pilaf
  • Author: Gregg Rozeboom
  • Yield: 2 servings 1x
  • Diet: Vegan
Scale

Ingredients

1 onion

3/4 cup basmati rice

6 oz butternut squash

6 oz. carrots

1 zucchini

2 T almonds

1 lemon

1/4 oz. green onions

2 garlic cloves

8 oz. baby spinach

6 oz. coconut milk

2 T nutritional yeast

1/4 cup raisins

½ tsp salt

½ tsp black pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Dice onion, and add half to a saucepan over medium heat. Add a splash of water or vegetable broth to prevent onion from sticking. Stir occasionally.
  3. Cook until softened and add in rice, 1.5 cups water or vegetable broth, and pinch of salt. Bring to boil, then reduce heat and cover for 15 minutes.
  4. Peel and dice butternut squash and carrots, dice zucchini. Add squash, zucchini, and carrots to a baking sheet and toss with a pinch of salt and pepper.
  5. Roast veggies for 25 to 30 minutes, tossing once to ensure even cooking.
  6. Heat a small skillet over medium heat. Toast almonds into skillet and toast for 3-5 min. Moving frequently-they can burn quickly!
  7. Thinly slice green onions.  Zest lemon and juice half of it.  Add lemon zest, toasted almonds, and green onions to a bowl and toss with a pinch of salt and pepper to make the gremolata.
  8. Mince garlic and add it along with other half of the diced onion to saucepan over medium heat.
  9. Add spinach, coconut milk, nutritional yeast, salt, and pepper.  Cook until spinach is creamed and thickens for 5 minutes.
  10. Add roasted veggies, lemon juice, and raisins to the pan with the cooked rice.  Toss and serve topped with creamed spinach, gremolata, and lemon wedge.

Nutrition

  • Serving Size: 1
  • Calories: 510
  • Sugar: 30 g
  • Sodium: 690 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Trans Fat: 0 g
  • Fiber: 14 g
  • Protein: 17 g
  • Cholesterol: 0 mg

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