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Heinen’s 4PM Panic | Buddha Bowls with Fresh Falafel

Heinen’s 4PM Panic | Buddha Bowls with Fresh Falafel

Home Newsroom Heinen’s 4PM Panic | Buddha Bowls with Fresh Falafel

Winter is so divided when it comes to food cravings. Should I stay true to my resolutions to eat healthy or snuggle up with comfort foods and watch the snow fall? This week’s recipe allows me to do both. Today, I’m making one of my favorite bowls, Buddha bowls with easy home made Falafel. Buddha Bowls are named to describe the piled high bowl that resembles the rounded belly of the Buddha. I started with a pretty big bowl today so it’s not exactly piled high but it is packed with goodness and flavor. Full disclosure, I went back for seconds! Buddha Bowls can contain anything that puts a complete meal in one bowl. Get creative! Easy clean up, HURRAY!

My whole family flocks to the kitchen when I roast these vegetables with cumin and garlic. The house smells wonderful. I usually double the vegetable amounts because they get eaten right off the pan as I’m assembling the bowls. They’re also great as leftovers!

Have you ever made falafel? Have you ever eaten Falafel? If you’ve had it and think you don’t like it I challenge you to try this recipe. Home made falafel is so much better than something you might buy ready made. Plus, this one is baked not fried so it is much lower in calories. Just packed with fresh, good ingredients.
Typically, falafel is made from chickpeas but today I made them with a combo of cooked lentils and chickpeas. I usually always have both in my pantry. Cooking lentils is easy, you don’t have to soak lentils over night like some dried beans. Simply bring them to a boil then reduce the heat and simmer uncovered until tender. (make sure the level of water stays slightly above the lentils. Add some water during cooking if necessary). I like to toss in a bay leaf and clove of garlic for added flavor.



  • 1 cup cooked lentils
  • 1 cup canned chick peas, drained
  • 1 cup fresh cilantro leaves and stems
  • 1 cup fresh parsley leaves and stems
  • half a jalapeño
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic
  • a squeeze of lemon juice
  • 1 teaspoon salt
  • 1-2 tablespoons all purpose flour (sub a gluten free flour if needed)


  • Preheat the oven to 350 degrees. Pulse all ingredients except flour in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.
  • Stir in the flour – just one tablespoon at a time, until it’s just dry enough to handle. Form into 9 patties and bake for 18 minutes. Pictured, you can see I used a scoop to create balls then I used the back of a measuring cup to flatten the balls to make a uniform patty.
  • Remove from oven and use in salads, sandwiches, bowls, etc. Refrigerate for a few days or freeze.



for the roasted veggies

  • 5-7 carrots
  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 4 teaspoons cumin
  • salt and pepper to taste

for the bliss bowls

  • 8-10 pieces Baked Falafel
  • 2-3 cups spinach
  • 1-2 cups chopped red cabbage
  • 1 jalapeño, cut into slices

see note below…

for the sauce

  • 2 Tbs tahini
  • 1 Tbs almond butter
  • 2-3 Tbs lemon juice
  • 1 Tbs honey
  • 1 tsp white balsamic vinegar
  • add olive oil for drizzling


Roasted Veggies:

  • Preheat the oven to 400 degrees.
  • Peel the carrots and cut into thin strips and place on a roasting pan.
  • Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin, salt, and pepper. Toss around on the pan to combine.
  • Bake for 20-30 minutes – stir occasionally, but not too often otherwise you’ll disrupt the browning process.
  • To get more browning, bake for an additional 10-15 minutes.
  • When the veggies are done, remove from oven and set aside to cool.

Buddha Bowl Assembly:

  • Assemble spinach, red cabbage, falafel, carrots, and roasted cauliflower in the bowls. Top with jalapeño. Drizzle with tahini sauce and a squeeze of lemon juice and salt and pepper as needed.


  • Whisk ingredients together. Adjust amounts for consistency. I didn’t get a photo of it but I like my sauce to be more of a paste than a pourable sauce.


I recommend doubling or tripling the sauce. I like to put it on everything. It’s a delicious dip for veggies, chicken, shrimp or use it as a spread if you decide to turn your falafel into a sandwich with warm naan bread or pita.

This bowl recipe is good as it is but this recipe can be a starting place for your creative appetite. Add a protein or hummus, nuts, any variety of your favorite vegetables or my favorite… put an egg on it!!

About the Author

Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at

Have you heard about Heinen’s Tasteful Rewards™ program? Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards. As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!

Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit


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From the Community

Well, it’s official! We just got the call from Dr. Brian Harris at the @Barrington_220 school District that it’s our first “Snow Day” since “E-Leaning” became a thing we know so well. BUT it’s actually a “Distance Learning Day” so our students still have to report to school, just as they did before the switch to hybrid last week. God bless you, teachers!
So it goes that the “Snow Days” we once knew where snow actually cancelled school for the day are now a thing of the past. At least there will be some good sledding & snow man building today! Please share & tag #365Barrington or email if you capture any fun snow pics.
Got something big you want to do this year? Might as well Jump! No better day to begin than today but, if it involves being outside, don’t forget your snow boots. And your snow pants. And your Bernie mittens. This January 26th is going to be a snowy one in Barrington!
If today is your birthday, you have something in common with Eddie Van Halen. He was born on this day in 1957. Van Halen’s song, Jump was released in December, 1983, back when big hair was all the rage and I was 10 years old.
We’re sharing Jump and Van Halen’s classic music video as our song of the day. Take a look plus find our stories from this day in #BarringtonHistory TODAY at #LinkInBio or right here:  
Have a great day & stay safe on the roads! - Liz #365Barrington #ThisDayInBarringtonHistory

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Red Curry Quinoa Soup 👩‍🍳. Look for recipe in my previous post👩‍🍳. Super easy, packed with nutrients and low in sodium❤️heart healthy meal. Just use low sodium culinary stock and salt free DASH seasoning blend🙌. Be creative with your cooking. I replaced curry paste with tomato paste and fresh ginger with ginger spice and it was great! I also added fresh chopped kale just to have my serving of green vegetable🥬. Remember the rainbow🌈😊. Your body needs a fruit and vegetable from each color from the rainbow every single day 🌈🥬#blsnutrition #365barrington #mealplanning #healthycooking #lowsodium #livingplate #homecooking #hypertension ...

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Snow ❄️Snow ❄️Snow Since we are expecting A LOT ⛄️☃️ of snow this evening, this delicious soup is already cooking blsnutrition kitchen.
Your prep time is only 15 🙌🙌minutes and in 30-45 minutes it can be on your table as well🙌
Recipe by Sara Haas, RDN, LDN/Living Plate.
Red Curry Quinoa Soup
Servings: 6

• 1 Tbs olive oil
• 1/2 yellow onion, diced (about 3/4 cup chopped)
• 1 green bell pepper, seeded and diced
• 1 medium sweet potato, diced (about 1 1/2 cups chopped)
• 2 cloves garlic, chopped
• 1 Tbs red curry paste
• 2 tsp ginger, fresh, peeled and chopped
• 1 cup quinoa
• 4 cup vegetable broth or chicken broth or water
• 1 lime, juiced (for 2 Tbs)
• salt, to taste
• 1/4 cup cilantro, fresh, chopped
✅ Directions
1. Dice onion, bell pepper, and sweet potato.
2. Chop garlic.
3. Peel and chop ginger.
4. Chop cilantro.
✅ Make
1. Heat the oil in a pot set over medium-high heat. Add the onion, pepper and sweet potato and cook, stirring frequently, about 10 minutes.
2. Add the garlic, curry paste and ginger and cook, stirring, for 1 minute. Add the quinoa and cook 1 minute more. Stir in the broth and bring to a boil. Reduce heat to a simmer and cook for about 20 minutes or until potatoes are tender and quinoa is cooked.
3. Remove from heat and add the lime juice. Season with salt to taste and garnish with fresh cilantro before serving.
You can replace fresh ginger with dry ginger 😊. #snowyday #blsnutrition #365barrington #soup #eathealthy #homecooking #cookyoursoup #livingplate #mealplan

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