Vegan Yam Porridge

Creamy, hearty, and bursting with flavor, this Vegan Yam Porridge is a plant-based twist on a beloved West African dish. Featuring tender chunks of yam (or sweet potato as a substitute) simmered in a vibrant, spiced tomato-pepper sauce, this one-pot wonder is both nourishing and comforting. The addition of red palm oil (or coconut oil for a milder taste) gives it a rich, authentic base, while fresh spinach adds a pop of color and nutrients. Smoked paprika, cumin, and thyme lend a warm depth of flavor, and optional scotch bonnet pepper brings a fiery kick for spice lovers. Ready in just 50 minutes, this gluten-free, vegan yam porridge is perfect for weeknight dinners or meal prep, offering a delicious way to enjoy a taste of West African cuisine. Serve it warm and watch it become a family favorite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 800 grams yam (African or sweet potato as a substitute)
• 1 medium red bell pepper
• 2 medium tomatoes
• 1 medium onion
• 3 large garlic cloves
• 1 teaspoon ginger
• 600 milliliters vegetable broth or water
• 3 tablespoons red palm oil (or substitute with coconut oil)
• 1 scotch bonnet pepper (optional, for heat)
• 1 cup spinach (fresh or frozen)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon thyme (dried)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and cut the yam into small cubes (approximately 1-inch pieces), then set aside in a bowl of water to prevent browning.

Step 2

Dice the red bell pepper, tomatoes, and onion. Mince the garlic and ginger.

Step 3

Blend the red bell pepper, tomatoes, half of the onion, and, if desired, the scotch bonnet pepper with 200 milliliters of vegetable broth (or water) until smooth. Set aside.

Step 4

Heat the red palm oil in a large pot over medium heat. Add the remaining diced onion and sauté for 2-3 minutes until translucent.

Step 5

Add the minced garlic and ginger, then stir in the smoked paprika, ground cumin, and thyme. Sauté for another 1-2 minutes until fragrant.

Step 6

Pour the blended pepper and tomato mixture into the pot. Stir well and let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

Step 7

Drain the yam cubes and add them to the pot along with the remaining vegetable broth (or water). Season with salt and black pepper.

Step 8

Cover the pot, reduce the heat to medium-low, and let the yam cook for 20-25 minutes, stirring occasionally to prevent sticking. The yam should be soft and the liquid slightly reduced.

Step 9

Using the back of a cooking spoon, gently mash some of the yam pieces to thicken the porridge. Be careful to leave some chunks for texture.

Step 10

Stir in the spinach and cook for an additional 2-3 minutes until wilted (or fully heated if using frozen spinach). Adjust seasoning as needed.

Step 11

Remove from heat and let the porridge sit for 5 minutes before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(2157.0g)

Amount per serving	% Daily Value*
Calories	1322.6

Total Fat 46.1g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4943.3mg	0%
Total Carbohydrate 216.5g	0%
Dietary Fiber 38.5g	0%
Total Sugars 25.2g
Protein 21.9g	0%

Vitamin D 0IU	0%
Calcium 403.2mg	0%
Iron 11.7mg	0%
Potassium 7421.9mg	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: 30.3%

Protein: 6.4%

Carbs: 63.3%