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The torrid veggie bowl of Nous

Boulettes Veggie

The "cultveggie bowl by Nous, the darling restaurant of Parisiennes, is the perfectly healthy and addictive dish. And here is our recipe for a home-made version. Total perfection.

For 6 persons.

The night before, soak the chickpeas and lentils in at least three times their volume of water.

The next day drain the chickpeas and lentils.

Preheat the oven to 180°.

Preparing the veggie balls: grate the carrots, and include all the ingredients (veggie balls!) in a robot. Mix until it forms a paste.

With your hands (wet them regularly to avoid sticking), form 24 ping-pong size balls.

Store in an oven dish.

Bake for 20 mn.

Meanwhile, cook the rice in twice its volume of salty water for about 20 mn – pay attention to the indications on the package, cooking time of rice depends on the variety.

Preparing the sauce: mix all the ingredients in a robot, except for the yogurt. Mix for 1 minute at high speed then add the yogurt and mix again at low speed until your obtain a smooth texture.

Preparing the salad: grate the carrots and mix the cabbage and kale. Add the mint and flat parsley – but keep some aside for the finishing touch, season with the vinaigrette and sprinkle with seeds – there again, set some aside.

For each bowl presentation: place the warm rice on one side, and the seasoned salad on the other. Place four balls over the rice, add the mint yogurt. Sprinkle with fresh herbs and the remaining seeds—serve immediately.

 

Also discover the veggie salad with couscous grain and the recipe for a veggie curry with coconut milk.

Ingredients:

For the veggie balls:

160 g of chick peas

110 g of green lentils

1 quarter red onion

1 half bunch of flat parsley

1 quarter bunch of coriander

1 garlic clove

1 teaspoon of cumin

1 half teaspoon of Espelette pimento

1 teaspoon of baking soda

20 g of sesame seeds

90 g of grated carrots

1 pinch of salt

1 egg

 

For the mint yogurt sauce

These quantities enable you to prepare about       50 cl. If you don’t use everything at once, you can keep the sauce in a closed jar in the fridge for a few days and use it for other dishes.

 

400 g of Greek yogurt

25 ml of cider vinegar

1 teaspoon of mustard

1 teaspoon white wine vinegar

40 ml of lemon juice

1 half a teaspoon of curry

20 g of honey

1 half a teaspoon of powder coriander

1 half garlic clove

1 small bouquet of mint

 

For the garnishing:

360 g of wholegrain Camargue rice

4 carrots

1 small frizzy cabbage

5 leaves of Kale cabbage

1 quarter bunch of leafed and chopped mint

1 quarter bunch of leafed flat parsley

4-5 table spoons of homemade vinaigrette sauce (like in the recipe for re feta avocado salad)

2-3 tablespoons of squash, sunflower or sesame seeds (or a mix)

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