Name: Mediterranean Organ Meat & Roasted Vegetable Buddha Bowl with Quinoa
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: low_sugar
Ingredients: 300 grams chicken livers (cleaned and halved); 200 grams chicken hearts (cleaned and halved); 2 cups butternut squash (cubed); 3 cups broccoli florets; 1 cup white quinoa (uncooked); 2 cups chicken or vegetable broth; 1/2 cup mushrooms (sliced); 1 cup cabbage (thinly shredded); 1/2 cup Greek yoghurt; 1/4 cup milk; 3 tablespoons butter (divided); 2 eggs (for garnish, optional); 1/2 cup cooked chickpeas (drained); 1/2 cup cooked lentils (drained); 1 cucumber (diced); 100 grams ham (diced); 2 cloves garlic (minced); 1 teaspoon dried oregano; 1/2 teaspoon paprika; Salt and black pepper to taste; 1 tablespoon fresh lemon juice

Mediterranean Organ Meat & Roasted Vegetable Buddha Bowl with Quinoa

A nutrient-dense, low-sugar bowl combining seared chicken livers and hearts with roasted butternut squash and broccoli, served over fluffy white quinoa with a creamy yogurt dressing. This protein-rich dish is inspired by Mediterranean and Middle Eastern cuisines, offering complex flavors and exceptional nutritional value.

60 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour3/10

Umami8/10

Spicy1/10

🥄 Texture

The bowl balances tender, creamy, and crisp elements: fluffy quinoa and a silky yogurt dressing contrast with the slightly firm, meaty bite of seared livers and hearts. Roasted butternut becomes soft and caramelized while broccoli keeps a light bite; raw cabbage and diced cucumber provide fresh crunch and chickpeas/lentils add a pleasant earthy chew.

👃 Aroma

A rich, savory aroma from seared organs, sautéed mushrooms, butter, and diced ham dominates, with roasted-sweet notes from the butternut squash. Garlic and oregano give herbal pungency while lemon and yogurt add a bright citrusy top note that cuts through the richness.

🍷 Pairs Well With

Crisp, high-acid white wine such as Sauvignon Blanc or a dry rosé to cut the richness; alternatively a light, fruity Beaujolais or sparkling water with lemon.

🥗 Side Dishes

Warm crusty sourdough or pita, a simple parsley-cucumber salad or tzatziki, and roasted baby potatoes or a lemony green salad. Olives or quick-pickled vegetables also pair nicely.

Ingredients(21 items)

1300 grams chicken livers (cleaned and halved)

2200 grams chicken hearts (cleaned and halved)

32 cups butternut squash (cubed)

43 cups broccoli florets

51 cup white quinoa (uncooked)

62 cups chicken or vegetable broth

71/2 cup mushrooms (sliced)

81 cup cabbage (thinly shredded)

91/2 cup Greek yoghurt

101/4 cup milk

113 tablespoons butter (divided)

122 eggs (for garnish, optional)

131/2 cup cooked chickpeas (drained)

141/2 cup cooked lentils (drained)

151 cucumber (diced)

16100 grams ham (diced)

172 cloves garlic (minced)

181 teaspoon dried oregano

191/2 teaspoon paprika

20Salt and black pepper to taste

211 tablespoon fresh lemon juice

Instructions

Rinse the white quinoa under cold water for 1 minute to remove any bitterness. In a medium saucepan, bring 2 cups of broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Preheat your oven to 200°C (400°F). Toss butternut squash cubes with 1 tablespoon of melted butter, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.

Add broccoli florets to the same baking sheet with the butternut squash, toss with salt and pepper, and roast for an additional 15 minutes until both vegetables are tender and lightly caramelized.

While vegetables roast, pat the chicken livers and hearts dry with paper towels. Season generously with salt, pepper, paprika, and oregano.

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once foaming, add the minced garlic and cook for 30 seconds until fragrant.

Add the chicken livers and hearts to the skillet in a single layer. Sear for 3-4 minutes on each side until golden brown and cooked through (internal temperature 160°C). Transfer to a plate.

In the same skillet, add the remaining 1 tablespoon of butter and sauté the sliced mushrooms for 4-5 minutes until golden. Add the diced ham and cook for 2 minutes more. Season with salt and pepper.

In a small bowl, whisk together Greek yoghurt, milk, lemon juice, salt, and pepper to create a creamy dressing.

Prepare the raw vegetable components: dice the cucumber and shred the cabbage. If using eggs, boil them for 8-10 minutes, then peel and halve.

To assemble each bowl, place 1 cup of cooked quinoa as the base. Top with roasted butternut squash and broccoli, the seared chicken livers and hearts, sautéed mushrooms and ham mixture.

Add a handful of shredded cabbage, diced cucumber, and distribute the cooked chickpeas and lentils around the bowl.

Drizzle the creamy yoghurt dressing over the top, add halved eggs if desired, and finish with a pinch of oregano and fresh cracked pepper.