Boil the haricot verts for just a few minutes so they won't become to soft. Poor out the water and let them drain on the side. Grill them slightly if you want them to be more crisp.
Bake the shrimps in a pan with some soy sauce. Leave them on a low fire for some time, so the soy sauce will thicken and glaze the shrimps.
Cut the sweet potato into thin slices and use a grill pan to bake them on both sides until they have nice grill marks and have become soft.
In the mean time, cut the boiled eggs, the mozzarella cheese and the avocado into bite-size slices.
When the sweet potato slices are done, take them out of the pan and use the pan to grill the cherry tomatoes just a bit.
Now start dressing the plates. First lay some sweet potato slices on it, on top of that the haricot vers. Now add the slices of eggs, mozzarella and avocado. Also add the freshly grilled tomatoes and finish of with the soy glazed shrimps. To finish off, sprinkle some sesame seeds and a bit of soy sauce on top.