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Cuban Sweet Potato Vegan Picadillo Bowls

  • Author: Lindsay Cotter
  • Total Time: 50 minutes
  • Yield: 3-4 1x
  • Diet: Vegan


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


  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,  and stewed tomatoes (reserve 2 tbsp of the tomato juice for cooking).
  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 (and juice), red wine vinegar, tomato paste, potatoes, addition 1/2 tsp salt and pepper. Stir to combine.
  6. Cook on medium heat, partially covered, for 15 minutes or until sweet potatoes are soft and slightly tender.
  7. Next, mix in raisins, optional chili powder, the roasted chickpeas, and olives.
  8. Cook on medium low for another 5-10 minutes. Add the olive brine last few minutes of cooking. Stir to combine flavors.
  9. 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