Vegetarian Sweet Potato Picadillo Recipe
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 tablespoonolive oil, plus more as needed
- 1 smallonion or 1 cup chopped
- 1green bell pepper, chopped
- 3 clovesgarlic or 2 teaspoons minced
- 21/3 cups (260 grams) peeled and finely chopped sweet potato
- 2 tablespoonstomato paste
- 15 ozstewed tomatoes or crushed tomatoes (reserve 2 tablespoons of juice, then drain if using canned)
- 1 teaspoondried oregano
- 1 teaspooncumin
- ⅛ teaspooncayenne pepper (to taste)
- 2 tablespoonsred wine vinegar
- cinnamon or allspice (to even out heat and acidity)
- 1bay leaf
- 3 tablespoonsraisins (optional)
- ½ cuppitted green olives, diced
- kosher salt and ground black pepper, to taste
- cilantro, chopped, to garnish
Directions
- 1
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.
- 2
Stir in the sweet potato and cook for 5 more minutes. Add the tomato paste, stirring to combine.
- 3
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.
- 4
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.
- 5
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.
- 6
Serve the picadillo topped with roasted chickpeas or your preferred vegetarian protein (see notes). Garnish with chopped cilantro.
- 7
Store in the fridge in an airtight container for up to 3 days.