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Cuban Sweet Potato Picadillo Bowls {Vegan}

  • Author: Lindsay Cotter
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 3-4 1x
  • Diet: Vegan


Cuban Sweet Potato Picadillo Bowls make for a wholesome Cuban-inspired weeknight meal! This vegan picadillo recipe is the perfect combo of sweet and savory. Stewed Tomatoes, roasted chickpeas, sweet potatoes, olives, raisins, and spices!



for the roasted chickpeas:

  • 15 ounce canned chickpeas, drained
  • 1/4 tsp cumin
  • Pinch of sea salt
  • 1/2 tsp minced garlic
  • 1/4 tsp cayenne
  • 1/2 to 1 tbsp olive oil

For Cuban picadillo pan:

  • 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 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 (drained 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 c pitted green olives sliced + 1/2 tbsp brine from olive jar (the juice)
  • Cilantro to garnish


  1. Preheat oven 400F. Drain and rinse your chickpeas and place in mixing bowl.
  2. 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, drain your stewed tomatoes.
  3. 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.
  4. Add in additional 1 tsp cumin, dried oregano, bay leaves, cinnamon. Cook until fragrant. Another 3-4 minutes on medium high.
  5. Mix in the stewed tomatoes, red wine vinegar, tomato paste, potatoes, addition 1/2 tsp salt and pepper. Mix in pan.
  6. Cook on medium partially covered for 10 minutes or until potatoes are cooked and slightly tender.
  7. Next, mix in raisins, optional chili powder, the roasted chickpeas, and olives.
  8. Stew on stove another 5-10 minutes. Add the olive brine last few minutes of cooking. Mix again.
  9. Serve into bowls and garnish with fresh cilantro. Salt and pepper to taste

  • 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


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