Root Veggie Buddha Bowl with Creamy Ginger Sauce
This bowl is seasonal eating at it’s finest! It’s filled with all the root veggies, which are in season right now and a delectable sauce that will make any veggie hater wanting to come back for seconds. I hope you enjoy as much as I did.
Dairy free, gluten free, paleo, Whole 30, nut free, soy free*
Yield: 3-4 servings
Ingredients
1 lb cooked ground turkey
1 large celery root, skin removed and chopped into large chunks
3 large carrots, chopped into coins (try adding in purple ones for extra nutrition)
2 cups of fingerling potatoes, chopped
1 large purple or white daikon radish, chopped
1/2 small head of cauliflower
splash of unsweetened hemp milk (any unsweet nut milk will work)
2 T extra virgin olive oil
1/2 tsp black pepper
3 tsp garlic powder
2 tsp dried thyme
1 tsp dried oregano
1 tsp sea salt
Ginger sauce:
2 inch knob of fresh ginger, peeled and chopped into a few chunks
2 cloves garlic
1 T tamari or soy sauce (or coconut aminos* for soy free)
2 T lemon juice
2 T tahini
1 T extra virgin olive oil
3 T water
Directions
In a crockpot, combine all veggies besides celery root and toss with 2 T olive oil and all dried spices
Cook on high for 5-6 hours, or until veggies are fork tender. You could also bake these on 2 baking sheets at 380F for ~45 minutes, flipping halfway through
When veggies have 20 minutes left, steam chunks of celery root until for tender, about 15 minutes. When done, pour our water from pan - add celery root back in with a splash of hemp or nut milk. Blend with an immersion blender until smooth or toss cooked celery root and milk into a blender and blend until smooth. Set aside
Add all sauce ingredients to a blender or mini food processor and blend until smooth
Plate mashed celery root and top with ground turkey. Drizzle ginger sauce on top of turkey and serve alongside the roasted veggies. Garnish with parsley, if desired
Enjoy!
*this will stay good in the fridge for 3-4 days if using as meal prep
