• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Aviva Romm, MDAviva Romm, MD

Bridging Traditional Wisdom & Modern Medicine for Women and Children

  • Topics
    • All Articles
    • Hormones + Gynecology
    • Menstrual + Sexual Health
    • Fertility + Conception
    • Pregnancy, Birth + Mama
    • Menopause
    • Natural Child
    • Thyroid and Autoimmune
    • Sleep, Stress + Mood
    • Gut + Immunity
    • Herbal Medicine
    • Recipes
  • Courses
    • All Courses
    • The Mama Pathway
    • Women’s Functional Medicine
    • Herbal Medicine for Women
    • Children’s Health
  • Books
    • NEW! Hormone Intelligence
    • All Books
  • About
  • Podcast
  • More for You
    • Supplement Store
    • Become a Patient
    • Practitioner Directory
  • LOGIN
    • Course Log In
    • Contact
The Journal / Recipes / How to Make a Goddess Bowl

How to Make a Goddess Bowl

The Goddess Bowl, is 1-bowl meal that can be made vegetarian, with grilled or roasted salmon or basically any baked, grilled, roasted, or poached chicken.  Filling and delicious, there are almost endless variations – vegan, vegetarian, and with meat – that always leave you feeling healthy. With a side of pickled vegetables, sauerkraut, or kimchi you've got all the ingredients for sustained energy with a healthy veggie dose.

Classic Macro Goddess Bowl with GF, DF, Vegan, and AIP options

Print Recipe
Prep Time 25 minutes minutes

Ingredients

  • 1 cup cooked brown pink, black or “forbidden” (yes that's really what it's called!) rice or 1 serving 100% buckwheat soba or organic rice noodles
  • 2 cups mixed steamed broccoli and carrots cut into slices
  • Vegan: ½ cup cooked canned garbanzos or adzuki beans
  • Paleo: 4-6 oz. baked teriyaki or simple grilled salmon or 4-6 oz. satay chicken or 4 oz. satay beef

Instructions

  • Prepare the above ingredients separately and layer into the bowl in the order listed.
  • Drizzle with 2-4 tbsp tahini sauce. To prepare the tahini sauce: Blend 1⁄4 cup tahini, 1 clove crushed garlic, 2 tbsp fresh lemon juice or organic rice vinegar, ¼ tsp good quality salt, and 2 tbsp water. Optionally use gluten free tamari or coconut aminos instead of salt, and for extra yum add 2 tsp maple syrup to the blender.
  • Optionally, top with a few tablespoons of chopped cilantro and chopped scallions.

Notes

Serves 1 but can be doubled or more for feeding friends and family.

Share this Article

FacebookTweetPinLinkedInEmail

Join the Community

Free weekly news and nourishment from Dr. Aviva right to your inbox.

Other Articles You May Like

  • kimchi

    Vegan Kimchi – Plain and Simple

    Recipes

  • Red Lentil Dahl and Roasted Sweet Potato Buddha Bowl

    Recipes

  • Vegan Quinoa Tabouli & Baked Falafels with Tahini Sauce

    Recipes

View All Posts

Footer

Aviva Romm, MD

Bridging Traditional Wisdom & Modern Medicine for Women and Children

  • Facebook
  • Instagram
  • LinkedIn
  • Twitter
  • YouTube

Navigation

  • About
  • Contact
  • Courses
  • Supplements
  • Terms of Service
  • Privacy Policy
  • Medical Disclaimer

Browse by Topics

  • Hormone Balance + Gynecology
  • Menstrual + Sexual Health
  • Fertility + Conception
  • Pregnancy, Birth + Mama
  • Thyroid and Autoimmune
  • Sleep, Stress + Mood
  • Gut + Immunity
  • Natural Child
  • Herbal Medicine
  • Recipes

Copyright © 2025 Aviva Romm