This vegan picadillo recipe has the perfect combo of sweet and savory flavors and wholesome ingredients. Make this grain free meal tonight!
for the roasted chickpeas:
- 15-ounce canned chickpeas, drained
- 1/4 tsp cumin
- Pinch sea salt
- 1/2 tsp minced garlic
- 1/4 tsp cayenne
- 1/2 to 1 tbsp olive oil
For Cuban picadillo:
- 1 small onion or 1 1/3 cup chopped
- 1 bell pepper – chopped
- 1 tbsp olive oil
- 3 cloves garlic or 1 tsp minced
- 1 medium sweet potato peeled and finely chopped (About 2 cups)
- 1 tsp dried oregano
- 1 tsp cumin
- Optional 1/4 tsp chili powder
- 1/4 tsp cinnamon
- 2 bay leaves
- 8 oz stewed tomatoes (reserve 2 tbsp of juice, then drain if using canned)
- 1 tbsp red wine vinegar
- 2 tbsp tomato paste
- 1/2 tsp salt and black pepper each
- 3 tbsp raisins (optional)
- 1/2 cup pitted green olives sliced + 1/2 tbsp brine from olive jar (the juice)
- Cilantro to garnish
- Preheat oven 400F. Drain and rinse your chickpeas and place in mixing bowl.
- Toss the chickpeas in oil and spices; cumin, salt, garlic, cayenne, and olive oil. Place on baking tray and in the oven to at 400 F for 15 min. Turn chickpeas over halfway through cooking. Remove from oven and set aside. Note – while the chickpeas are roasting, prepare your sweet potato bowl ingredients. Chop onion, peel and chop sweet potatoes, and stewed tomatoes (reserve 2 tbsp of the tomato juice for cooking).
- Next add 1 tbsp olive oil to a large pan or skillet. Saute the onion, pepper, and garlic until onion starts to caramelize. Around 2 minutes or so on medium high.
- Add in additional 1 tsp cumin, dried oregano, bay leaves, cinnamon. Cook until fragrant. Another 3-4 minutes on medium high.
- Mix in the stewed tomatoes (and juice), red wine vinegar, tomato paste, potatoes, addition 1/2 tsp salt and pepper. Stir to combine.
- Cook on medium heat, partially covered, for 15 minutes or until sweet potatoes are soft and slightly tender.
- Next, mix in raisins, optional chili powder, the roasted chickpeas, and olives.
- Cook on medium low for another 5-10 minutes. Add the olive brine last few minutes of cooking. Stir to combine flavors.
- To plate – serve into bowls and garnish with fresh cilantro. Salt and pepper to taste
Store in sealed container in fridge for up to 5 days.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: dinner
- Method: stove
- Cuisine: cuban
- Calories: 300
- Sugar: 10 g
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: picadillo, vegan, sweet potato bowl, gluten free