with Black Beans, Sesame Miso Gravy, Green Onions and Purple Cabbage.
ADAPTED FROM Emily Von Euw of This Rawsome Vegan Life
Serves 2


  • 2 large yams
  • Tahini Miso Gravy
1/2 cup water
3 Tbsp tahini
2 Tbsp apple cider vinegar
1 heaping Tbsp miso paste**
  • 1 tsp maple syrup
1 peeled garlic clove
1 tsp – a chunk peeled ginger
  • 1 tsp of Turmeric
  • Chilli Flakes and Black Pepper to taste.

    Soy Free Option:

  • Add up to 1 TBS more Tahini or a small handful of cashews
  • 1/2 tsp smoked paprika
  • 1 tsp Freedom Foods Vegespread
  • Pinch salt
  • Pinch black pepper
  • 1/16 Chilli Flakes
  • 1/16 turmeric
  • 2 cups cooked black beans
1/3 cup chopped green onions
1/3 cup chopped purple cabbage
  • 1 avocado
  • Handful of chopped walnuts


  1. Preheat the oven to 175c
  2. Wash the Sweet Potatoes, then slice them in half lengthwise and bake them cut side down for 45-60 minutes, or until they are bubbling and tender all the way through (test with a fork).
  3. Mash a little space into them so you have a place to put the toppings.
  4. To make the gravy, blend all ingredients until smooth in a blender. If it is too thin, add more tahini or a handful of cashews.
  5. If it is too thick, add more water.
  6. Top off the yams with the beans, Spring onions, and purple cabbage, then drizzle with the gravy and top with Avo and Walnuts
  7. Serve with sumptuous green salad as always!


  • Try Hummus instead of Miso Gravy
  • Add Coriander