Roast and cool the yams and then peel.
Water sauté the shallot until translucent. Add the cauliflower and cook until soft. Add water, one tablespoon at a time, if it becomes dry.
Add zucchini and hearts of palm (or water chestnuts) and cook briefly. Remove from heat and make the sauce.
Add red bell pepper, garlic, 4 oz cauliflower, sun-dried tomatoes, plant milk, smoked paprika and chipotle chili powder to a high-speed blender and blend until smooth. Let the blender run for a few minutes to heat the sauce.
Add sauce and Benson's salt-free seasoning to the cauliflower/zucchini mixture and heat it through.
To plate: Cut the potatoes into 1" slices. If you cooked your yams previously, you may want to reheat them before plating.
Place yam slices on a plate, alternating the white and sweet yams. Place a scoop of the risotto filling on top of each slice.
