Preheat oven to 375

Place the halved sweet potatoes cut side down on one side of a baking sheet. Drizzle with olive oil and salt.

On the other side of the baking sheet, add the bok choy, drizzle about 1 tsp of olive oil, and a pinch of salt and pepper. Bake for about 40 minutes removing the bok choy if it finishes before the sweet potatoes.

In a large skillet, add 1 tbsp sesame oil and the shredded cabbage. Cook until soft for about 6 minutes. Then add in the 1 tbsp of coconut aminos, 1 tsp of rice wine vinegar, salt, pepper, and sesame seeds. Cook for 1 more minute and remove and set aside.

In the same skillet, add the remaining sesame oil and 1/2 tsp olive oil and sautee the mushrooms for about 5 minutes. Once soft, add in 1 tbsp of coconut aminos, 1/2 tsp rice wine vinegar, and salt and pepper to taste.

For the Miso Tahini Sauce, mix all the ingredients together and set aside.

Assemble the bowl with all the veggies. Top each sweet potato with the miso tahini sauce and top each plate with a sprinkle of black and white sesame seeds, and cilantro.

Serve and enjoy!