• Preheat oven to 240°C/220°C fan-forced.
• Place sweet potato chunks on a lined oven tray.
• Drizzle with olive oil, sprinkle with sesame seeds, season with salt and toss 
to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the sweet potato between two trays. 

• Meanwhile, roughly chop snacking tomatoes (see ingredients) and celery.
• Thinly slice spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
ginger paste and spring onion until fragrant, 1 minute. Transfer to a small 
heatproof bowl.
• Add soy sauce mix to ginger oil mixture and stir to combine. Set aside. 

• When the sweet potato has 10 minutes remaining, return frying pan to 
medium-high heat with a drizzle of olive oil.
• When oil is hot, add vegetable gyozas, flat-side down, in a single layer. 
Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may 
spatter!) and cover tightly with a lid (or foil).
• Cook until the water has evaporated and gyozas are tender and softened, 
4-5 minutes.

• In a medium bowl, combine mixed salad leaves, tomato, celery, 
Japanese-style dressing and a drizzle of olive oil. Season with salt 
and pepper.
• Divide sesame sweet potato, veggie gyozas and Japanese-style salad 
between plates. Spoon gyoza sauce over gyozas.
• Serve with plant-based mayonnaise. Enjoy!