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

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

• Meanwhile, halve snacking tomatoes (see ingredients). 
• Using a vegetable peeler, peel carrot into ribbons. 
• 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 bowl.
• Add soy sauce mix to ginger oil mixture and stir to combine. Set aside. 

• When 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 water has evaporated and gyozas are tender and softened, 4-5 minutes. 

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