Description
Make this vegetarian picadillo with sweet potato in one skillet in under an hour for a hearty, filling main course full of nutrients and plant-based protein!
Ingredients
- 1 Tablespoon olive oil, plus more as needed
- 1 small onion or 1 cup chopped
- 1 green bell pepper, chopped
- 3 cloves garlic or 2 teaspoons minced
- 2 - 2 1/3 cups (260 grams) peeled and finely chopped sweet potato
- 2 Tablespoons tomato paste
- 15 oz stewed tomatoes or crushed tomatoes (reserve 2 Tablespoons of juice, then drain if using canned)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/8 to 1/4 teaspoon cayenne pepper (to taste)
- 2 Tablespoons red wine vinegar
- Pinch of cinnamon or allspice (to even out heat and acidity)
- 1 bay leaf
- 3-4 Tablespoons raisins (optional)
- 1/2 cup pitted green olives, diced
- Kosher salt and ground black pepper, to taste
- Cilantro, chopped, to garnish
Instructions
Prep Tip: If you’re adding protein like roasted chickpeas, cook them first or prep a day ahead. See notes.
- Heat olive oil in a large skillet over medium heat. Sauté the onion and green pepper for about 5 minutes, until the onion softens. Add garlic and cook for another 30 seconds, until fragrant.
- Stir in the sweet potato and cook for 5 more minutes. Add the tomato paste, stirring to combine.
- If using canned diced tomatoes, place them in a bowl and gently mash to achieve a sauce-like consistency. Add the mashed tomatoes (with their juices), vinegar, cumin, cinnamon, and oregano to the skillet. Stir well.
- Reduce the heat to low. Place a bay leaf on top, cover, and simmer for 15–20 minutes, or until the sweet potatoes are tender.
- Stir in the olives and raisins, and let simmer for 5 more minutes. Remove the bay leaf and season with salt and pepper to taste.
- Serve the picadillo topped with roasted chickpeas or your preferred vegetarian protein (see notes). Garnish with chopped cilantro.
- Store in the fridge in an airtight container for up to 3 days.
Notes
Storage Tips – The picadillo base can be made up to 3 days in advance. Store it in an airtight container in the fridge, and reheat gently on the stovetop. Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Protein Boosters – For roasted chickpeas – use one 15 ounce can of chickpeas, drained, rinsed, dried with a paper towel. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil and 2 to 2 1/2 teaspoons seasonings of choice. My go-to mix: 1/4–1/2 tsp cumin, 1 tsp garlic powder, 1/4 tsp cayenne, plus salt and pepper. Adjust cayenne to taste. Roast at 400°F for 25–30 minutes, shaking halfway. Remove from the oven and set aside to cool.
Other Protein Substitutes – You can also use cooked lentils, black beans, or crumbled tempeh for added protein. If you use ground tempeh or beans, mix it into the pan after the garlic, onion, and bell pepper before the sweet potato. Then add an additional 1 tbsp more tomato paste to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: stove top
- Cuisine: Latin
Nutrition
- Serving Size: 1 serving with chickpeas
- Calories: 268
- Sugar: 17.3 g
- Sodium: 673.5 mg
- Fat: 7.5 g
- Saturated Fat: 1 g
- Carbohydrates: 46.4 g
- Fiber: 9.3 g
- Protein: 7.9 g
- Cholesterol: 0 mg
