Cuban Sweet Potato Vegan Picadillo Bowls

Step 1

Preheat oven 400F. Drain and rinse your chickpeas and place in mixing bowl.

Step 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).

Step 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.

Step 4

Add in additional 1 tsp cumin, dried oregano, bay leaves, cinnamon. Cook until fragrant. Another 3-4 minutes on medium high.

Step 5

Mix in the stewed tomatoes (and juice), red wine vinegar, tomato paste, potatoes, addition 1/2 tsp salt and pepper. Stir to combine.

Step 6

Cook on medium heat, partially covered, for 15 minutes or until sweet potatoes are soft and slightly tender.

Step 7

Next, mix in raisins, optional chili powder, the roasted chickpeas, and olives.

Step 8

Cook on medium low for another 5-10 minutes. Add the olive brine last few minutes of cooking. Stir to combine flavors.

Step 9

To plate – serve into bowls and garnish with fresh cilantro. Salt and pepper to taste