Sweet Garnet Yams and collard greens come together for a power fuel breakfast! This oil-free, vegan recipe has subtle smoky flavor. With carrots and zucchini, this dish is also gluten-free and AIP-friendly. Make a batch on the weekend for healthy meals throughout the week.
Get Your Greens: Antioxidant Power Breakfast
Green vegetables are a no-brainer when it comes to healthy eating. They are low in calories but high in nutrition. Most people think of greens as a savory item to be served at dinner. Yet, I love eating greens for breakfast. This savory oil-free breakfast hash uses tender collard greens for beautiful color and extra nutrition.
Greens are often called a superfood because of their powerful nutrition. They are packed with cancer-fighting antioxidants, fiber, Omega-3 fats, calcium, and even protein. Whether you start the day with this savory hash or make a big green smoothie, try adding greens to your morning plant-based routine.
What’s the Difference Between a Garnet Yam and a Sweet Potato?
Garnet yams and sweet potatoes look quite similar. However, there are some subtle differences between the two plant-based foods. First of all, know that a garnet yam is an outlier in the yam family. Most yams have a white flesh and brown or dark-brown skin. However, garnet yams are named for the reddish-orange “garnet” color.
Yams originate from Africa and Asian white sweet potatoes were first cultivated in the Americas. Technically, a sweet potato is concerned a root vegetable while a yam is considered a tuber. Both are quite similar in their nutritional properties. In fact, both yams and sweet potatoes provide healthy, whole foods source of fiber, Vitamin A, and antioxidants like beta-carotene.
Why Garnet Yams are Better for Roasting
Garnet yams are starchier than regular sweet potatoes. In turn, this means they have less water. This plays a big role when you are roasting these tubers oil-free. The less-wet yams hold their texture better than sweet potatoes. That said, don’t sweat it too much if you can’t find yams. Regular sweet potatoes will also work for this recipe.
Roast the garnet yams oil-free on a baking sheet lined with parchment paper or a nonstick baking mat 
Dice the garnet yams into bite-sized pieces for a satisfying hash
How to Roast Garnet Yams or Sweet Potatoes Oil-Free for a Whole Foods, Plant-Based Breakfast
Cooking oil-free is a great way to cut calories while also keeping nutrition. Did you know that just 2 tablespoons of olive oil a day adds up to 25 pounds a year?! Roasting sweet potatoes or yams without oil takes a little bit of practice. However, it’s worth it. Your food will taste less greasy and feel lighter. Plus, clean up is way easier.
- Cut your yams or potatoes into the same size. This ensure even cooking and crispy edges
- Use parchment paper or a non-stick baking mat: Line your baking pans with parchment paper to avoid using baking spray.
- Stir the yams…but not too often: Remember that every time you open the oven door, you loose heat. While you want to toss your yams to ensure even cooking, don’t overdo it. Every 12-15 minutes is plenty.
For more Oil-Free Cooking Tips: Ditch the Oil: Why Cutting Oil Can Help you Lose 25 Pounds in a Year
For more oil-free roasting recipes: Oil-Free Roasted Purple Power Cauliflower Potato Hash, Smoky Sweet Potato Oil-Free Breakfast Hash, and Purple Potato Breakfast Hash.
Chef Katie’s Oil-Free Plant-Based Cooking Tips:
Extra Protein: For extra protein, add in a can of black beans, pinto beans, lentils, or crumbled tempeh when you add the collard greens to the saute mixture.
Smoky Flavor: Smoked paprika offers delicious smoky-sweet flavor, reminiscent of bacon. I call it my “vegan secret weapon” because it can really help you adjust to eating more plants. I use it on roasted potatoes, grilled corn, and potato leek soup.
Extra Heat: For extra spicy flavor, add 1/4 teaspoon of chipotle powder or cayenne when you add the smoked paprika.
Make it a Bowl or Breakfast Burritos: To make this into a bowl, serve over a big bowl of baby spinach, arugula, or kale. For breakfast burritos, spoon 1/4 of the filling into a vegan wrap. Add in 1/4 of the avocado before wrapping into a burrito. Wrap in foil for quick, on-the-go breakfasts for the week.
Saute the carrot and zucchini oil-free, until you get a little browning on the edges 
Get your greens with this Collard Green Breakfast Recipe! 
Combine the roasted potatoes with the greens mixture just before serving 
Garnet Yam and Collard Greens Oil-Free Hash – Healthy Plant-Based Vegan Recipe from Plants-Rule
Garnet Yam and Collard Greens Oil-Free Hash
This oil-free breakfast hash makes a delicious, power-fueled breakfast! Sweet Garnet Yams and collard greens satisfying that savory craving. Enjoy this recipe with Oil-Free Garden Vegetable Tofu Breakfast Scramble, The Ultimate Baked Latkes: Jewish Potato Pancakes, or Garden Vegetable Tofu Frittata.
- Medium
- Servings: 4
- Ready In: 40 minutes
- Yield: about 6 cups
Garnet Yam and Collard Greens Oil-Free Hash
Ingredients
- 4 garnet yams diced into bite-sized pieces
- 1 teaspoon smoked paprika
- 2 carrots diced into bite-sized pieces
- 2 zucchini diced into bite-sized pieces
- 2 teaspoons fresh thyme
- 1 bunch collard greens stems removed and leaves chopped
- 1/2 teaspoon ground black pepper to taste
- 1/4 teaspoon salt to taste
Instructions
- Preheat your oven to 375F. Line a big baking sheet with parchment paper or a non-stick baking mat
To roast the Garnet Yams:
- Spread the diced garnet yams into a single layer on the lined baking sheet. Roast 30-35 minutes, until crispy on the outside and tender in the middle. Toss every 12-15 minutes to ensure even cooking. When done, turn the oven off and leave in the oven to keep warm until ready to use.
To Saute the Smoky Collards:
- Heat a wide saute pan over medium heat. Add the diced carrots and zucchini. Cook until starting to brown around the edges, 5-7 minutes, stirring often.
- Add the thyme, smoked paprika, chopped collard green leaves, and 1/2 cup of water. Continue to saute, stirring often, until the greens have wilted.
To finish the Garnet Yam and Collard Greens Oil-Free Hash:
- Add the roasted garnet yams to the pan with the collard greens. Stir well to combine. Season with black pepper and salt.
- Serve and enjoy!
Notes
Servings: 4Â
Ready In: 40 minutes
Yield: about 6 cups
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 161 | |
| % Daily Value * | |
| Total Fat 0 g | 1 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 219 mg | 9 % |
| Potassium 1112 mg | 32 % |
| Total Carbohydrate 39 g | 13 % |
| Dietary Fiber 6 g | 24 % |
| Sugars 11 g | |
| Protein 4 g | 7 % |
| Vitamin A | 705 % |
| Vitamin C | 50 % |
| Calcium | 28 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Shopping and Gear List
- Artisan Spanish smoked paprika
- Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper
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