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Spiced celery root Buddha bowl served
Tasty and nutritious celery root Buddha bowl with quinoa and vegetables

Creamy Celery Root Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Celery root (celeriac) is the ugly duckling of winter cuisine that turns into a beautiful swan: roasted or boiled, it gains a nutty, sweet flavor profile. Pureed with coconut milk, it provides a silky, rich base for the Buddha bowl, perfectly replacing standard hummus or other dips. The play of textures is key here: creamy puree, crunchy carrots, and fluffy quinoa.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 410 kcal
🌍 Cuisine Modern Fusion

Ingredients

Equipment Needed

  • Immersion blender or blender
  • Pot for celery root
  • Parchment paper for carrots

Allergen Information

⚠️ Celery

Instructions

1 ✓

Cube the celery root. Sauté garlic briefly in oil in a pot, add celery root, salt, and pepper. Pour in coconut milk and enough water to cover.

Tip: Sautéing the celery root at the start deepens the flavor.
2 ✓

Boil until soft (approx. 15-20 mins). Meanwhile, preheat oven to 400°F (200°C). Cut carrots into sticks, toss with oil and salt, roast until crisp-tender (15 mins).

Tip: Roasting carrots makes them sweeter due to caramelization.
3 ✓

Cook quinoa in salted water. Rinse chickpeas.

Tip: Let quinoa cool slightly for a fluffier texture.
4 ✓

When celery root is soft, drain (reserve the liquid!). Blend with smoked paprika, adding cooking liquid gradually until creamy.

Tip: The fat content of coconut milk emulsifies the puree.
5 ✓

Assemble the bowl: celery root puree at the bottom, topped with quinoa, roasted carrots, spinach, and chickpeas. Sprinkle with pumpkin seeds.

Recipe FAQ

How do I get the puree really smooth?
Cook the celery root until completely soft. If it's still chunky after blending, press it through a fine-mesh sieve (pass) for Michelin-star texture.

Ingredients

  • 14 oz Celery Root (peeled)
  • 3/4 cup Coconut Milk (canned, thick)
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 7 oz Carrots
  • 1/2 cup Quinoa (dry)
  • 1 can Chickpeas (15 oz)
  • 3.5 oz Baby Spinach
  • 2 tbsp Toasted Pumpkin Seeds