Low Carb Yam Porridge

Discover a flavorful twist on a traditional favorite with this Low Carb Yam Porridge, a hearty and wholesome dish perfect for anyone seeking a lighter, nutrient-packed comfort meal. This recipe combines naturally low-carb Japanese yam (or sweet potato) with riced cauliflower for a creamy, satisfying base. Enhanced with aromatic spices like smoked paprika and cayenne, along with the rich depth of red palm oil or coconut oil, this porridge delivers bold, vibrant flavors in every bite. Fresh tomatoes, spinach, and optional dried fish or shrimp add layers of texture and authentic flair, tying it all together beautifully. Ready in just 45 minutes, this dish is an ideal choice for busy weeknights or meal prepping, offering a balanced, gluten-free, and low-carb alternative to traditional yam porridge. Garnish with fresh parsley or cilantro for a bright, herbaceous finish, and savor this nutritious take on a soulful classic.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g Japanese yam (or sweet potato if unavailable)
• 200 g Cauliflower (riced or finely chopped)
• 2 tbsp Red palm oil (or coconut oil as a substitute)
• 1 medium Onion (chopped)
• 2 cloves Garlic (minced)
• 2 medium Fresh tomato (chopped)
• 2 tbsp Tomato paste
• 1 tsp Smoked paprika
• 0.5 tsp Cayenne pepper (or to taste)
• 300 ml Vegetable stock
• 50 g Dried fish or shrimp (optional, for traditional flavor)
• 100 g Spinach or kale (roughly chopped)
• 1 tsp Salt
• 2 tbsp Fresh parsley or cilantro (for garnish)

Directions

Step 1

Peel and cut the Japanese yam into small cubes (roughly 1-inch pieces). Set aside.

Step 2

Heat the red palm oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, chopped tomatoes, and tomato paste. Cook for another 4-5 minutes, stirring frequently, until the mixture thickens.

Step 4

Add the smoked paprika, cayenne pepper, and salt. Cook for 1 minute to release the flavors of the spices.

Step 5

Pour in the vegetable stock and bring to a gentle simmer.

Step 6

Add the cubed yam to the pot and cook for 15-20 minutes, stirring occasionally, until the yam becomes tender and begins to break down slightly. Use the back of a spoon to mash some pieces for a creamier texture.

Step 7

Stir in the cauliflower rice and optional dried fish or shrimp (if using). Cook for another 5 minutes until the cauliflower softens and absorbs the flavors.

Step 8

Add the chopped spinach or kale, stirring until wilted (about 2-3 minutes).

Step 9

Taste and adjust seasoning with more salt or spices as needed.

Step 10

Serve hot, garnished with fresh parsley or cilantro, and enjoy a hearty, low-carb yam porridge!

Nutrition Facts

Serving size	(1481.4g)

Amount per serving	% Daily Value*
Calories	1049.3

Total Fat 34.9g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 0.9g
Cholesterol 116.7mg	0%
Sodium 4241.9mg	0%
Total Carbohydrate 144.3g	0%
Dietary Fiber 29.6g	0%
Total Sugars 41.3g
Protein 51.0g	0%

Vitamin D 0IU	0%
Calcium 451.2mg	0%
Iron 11.5mg	0%
Potassium 4299.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 18.6%

Carbs: 52.7%