Goddess Bowl

Coming up with new recipe ideas has been so exciting! I’m really starting to think about making a cook book from some of these too! This Goddess Bowl was created in collaboration with Pop Up Picnic just like my last recipe post for a Bahn Mi Bowl. I’m sharing these recipes with you here so you can try them at home – or – try it from Pop Up Picnic in San Diego! Seriously, how awesome is that!? The Goddess Bowl is made with a few roasted veggies on top of a bed of white rice and arugula. It is topped with fresh made pickle cubes, sliced avocado and green goddess dressing. AHMazing!

Today I’m headed out to attend the Mom 2.0 Summit in Pasadena and I’m so excited! I haven’t been to a blogging conference in a while and I’m really looking forward to learning more about the media space today, connecting with bloggers and meeting some new brands. This whole blogging journey has led me to the most amazing opportunities. It isn’t always easy and there are a lot of challenges but it is so worth it. Like this collaboration with Pop Up Picnic, so fun! But, if you’re home for the weekend and want to try out a new recipe, you’ve got to try this Goddess Bowl!

You can use any sausage you’d like but I recommend an andouille or these black pepper and coriander sausage. Seriously delicious! I typically saute mushrooms on the stove but since I was planing on roasting the sweet potatoes in the oven, I went ahead and added the mushrooms with the potatoes. It made for less clean up and still had an awesome flavor. Get the full recipe for this tasty Goddess Bowl below!

Goddess Bowl
1 Cup of Cooked White Rice
Pickled Cucumber Cubes
Roasted Mushrooms & Sweet Potato
Arugula + Chopped Cilantro
1/2 Sliced Avocado
Sausage, sliced + cooked
Green Goddess Dressing

Pickled Cucumber Cubes
Simmer 2 Cups of White Vinegar, 2 Tablespoons of sugar, 1 Tablespoon of Salt, 1 Teaspoon of peppercorns until it boils.
Remove from Heat, Add liquid to ball jar
Add cubed cucumbers in pickle liquid – Refrigerate for 1 hour

Roasted Veggies
Cube Sweet Potato into 1 inch pieces.
Add to foil lined cookie sheet
Add mushrooms to foil lined cookie sheet
Top with Olive Oil and Salt
Bake at 400 for 15-20 minutes or until browned
Green Goddess Dressing
1 Cup Greek yogurt
1 Bunch of Cilantro
1 lime Squeezed
1 Tablespoon of chopped garlic
1/2 Avocado
1/4 Jalapeno
Add ingredients to a blender and pulse until smooth

I hope you enjoy this Goddess Bowl made with Green Goddess Dressing. And if you do like it, make sure you try the Banh Mi Bowl too! I’m off to Mom 2 Summit so I can learn more about bringing you the best recipes online and to your table. Enjoy! – Bri

This post is sponsored in collaboration with Pop Up Picnic. All opinions are my own. 


I love sharing about family, food and fun in and around San Diego! Enjoy, Bri

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