Fully Loaded Yams with Black Beans, Sesame Miso Gravy, Green Onions + Purple Cabbage

You know when you find a recipe that’s so totally delicious, yet sickeningly simple that it makes you kind of mad? Like, you think WHY THE HELL DIDN’T I THINK OF THIS? And then you stop being mad because it’s delicious and who has time to be mad when you could be eating? That’s basically the emotional cycle I fell into as I read each recipe in The Rawsome Vegan Cookbook. Vegetables are at the center of every dish and even though it seems like we, as a society, have done everything there is to do with eggplants (seriously, I thought they stop being exciting in, like, 1804) this book has like six exciting things to do with them. The photography is the same gorgeous stuff you can find on Emily’s blogSpeaking of this beautiful blog/book, you can win a copy for yourself! Keep reading to find out how.

baked yams

I’ve written about Emily’s books before, so I will stop myself from gushing again, but seriously, this is a good one. The book is broken into a totally raw section and a lightly cooked section (the baked yam recipe below is from the latter). I can’t wait to work my way through the book because I can tell a bunch of the recipes will make great lunches to bring to work. (I’m lookin’ at you, Freedom Falafel). YOU CAN MAKE A HOME IN MY TUM, LITTLE FRIENDS.

Anyway, this is how I prop open my books. Can you not see how nice the photos are in there? Damn.

baked yamsbaked yams

Baked Yams with Black Beans, Sesame Miso Gravy, Green Onions + Purple Cabbage

2 large yams/sweet potatoes

1/3 cup water
3 tablespoons tahini
2 tablespoons apple cider vinegar
1 heaping tablespoon miso paste
1 teaspoon maple syrup
1 peeled garlic clove
1 teaspoon chunk peeled ginger

2 cups cooked black beans
1/3 cup chopped green onions
1/3 cup chopped purple cabbage

baked yamsbaked yams

Preheat the oven to 350*. Wash and scrub the yams then slice them in half lengthwise and bake with the cut-side down for 45 to 60 minutes, or until they are bubbling and tender all the way through (test with a fork). Mash a little space into each of them so you have a place to put the toppings.

To make the gravy: blend all the ingredients until smooth. If it’s too thin, add more tahini. If it’s too thick, add more water or apple cider vinegar.

Top off yams with the beans, green onions and cabbage, then drizzle with the gravy. Nom.


Want to win a copy for yourself? Head on over to my Instagram, follow me, then find the post that says win a book! books are not extinct! and like it. You’ll automatically be entered to win a copy!

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