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Buddha bowl filo parcels

Buddha Bowl Filo Parcels

A twist on the traditional Buddha bowl, wrapped in in filo pastry.

Cuisine Japanese
Author VegBurge

Ingredients

  • 2 large sweet potatoes roughly chopped
  • 1 onion roughly chopped
  • 1 red pepper roughly chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp soy sauce or tamari
  • 2 tbsp rice wine vinegar
  • 2 tbsp rapeseed oil
  • 2 tsp hot sauce optional
  • 100 g kale roughly torn
  • 1 packet ready-to-use filo pastry
  • 1 egg

Instructions

  1. Lay out a piece of foil on a baking tray big enough to hold all of your veggies. Place them onto the foil and add all the sauces, then place the kale on top of everything. All your ingredients except the pastry and egg should now be on the tray!

  2. Place another foil sheet on top and seal it up completely. 

  3. Cook in the oven for 1 hour at 180C (fan). 

  4. Carefully open the foil parcel with oven gloves, careful not to burn yourself. Set aside to cool for a few minutes while you prep the pastry. 

  5. Cut each sheet of filo pastry into three strips using a sharp knife. You can lay out plenty ahead of time to make the wrapping process quicker! Meanwhile, crack the egg yolk into a small bowl and beat it to create an egg wash.

  6. Place a very small spoonful of the mix onto the bottom corner of a strip of pastry. You may likely find you can place one sweet potato chunk, one small piece of onion and pepper, and a small piece of kale in each parcel. Once you get the balance right for your particular size of pastry sheet, you'll be able to repeat the process for each parcel. 

  7. Brush some egg yolk along the side of the pastry. Take the opposite corner from the vegetables, and fold it up so it makes a triangle which contains the veggies inside. Take this whole triangle and flip it over, so it is now resting on the next part of the pastry strip. Do this again until you reach the top of the strip. The last piece will fold over the top, although it will be square rather than triangular. Use a last bit of egg yolk to stick it down.

  8. Once all of your parcels are ready, place them in the oven and cook according to the instructions on your pastry packaging. 

Recipe Notes

These are made to be played around with, so change the quantity, the type of vegetables, and the size of the parcels as you like. This recipe will make a large quantity (we used up a whole packet of pastry) and they will last a few days in the fridge. Warm them up in the oven for just long enough to heat up the contents without overcooking the pastry and burning it.