Vegetarian Sweet Potato Picadillo

Name: Vegetarian Sweet Potato Picadillo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Latin
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

by Lindsay Cotter Updated: Aug 09, 2025

Dairy-Free Egg-Free Gluten-Free Grain-Free Nut-Free Vegan

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This Vegan Sweet Potato Picadillo is the perfect combo of sweet and savory. Stewed tomatoes, roasted chickpeas, sweet potatoes, olives, raisins, and spices! Simple healthy ingredients made into a flavorful one-pot vegetarian meal.

Vegetarian sweet potato picadillo and rice in a ceramic bowl with a fork.

This Sweet Potato Picadillo recipe originally debuted in my first cookbook, Superfood Nourishing Bowls, and I just had to bring it back to life! With a few extra tips and tricks, this updated version is even more flavorful. I forgot how good this recipe really is—it’s so simple yet incredibly satisfying.

It’s the perfect sweet and savory combo, packed with nutrients, fiber, and plant-based protein, making it feel like pure nourishment from the inside out. That’s exactly why it earned a spot in the nourishing bowls category!

What Is Picadillo?

If you’re unfamiliar, traditional picadillo is a Latin American dish typically made with ground beef, tomatoes, onions, and peppers. Many versions also contain olives, raisins, and potatoes.

The name comes from the Spanish word “picar,” which means “to mince.” All the ingredients are finely chopped and combined in a skillet, creating a meaty saucy dish.

For this recipe, we swap the meat with plant-based options for a vegetarian or vegan picadillo recipe to suit a variety of needs!

Sweet potato picadillo in the pan with a portion removed with a spoon.

Ingredients You’ll Need

Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information including calories, carbohydrates, sodium, fiber, etc.

Vegetarian sweet potato picadillo ingredients on a white marble countertop.

Fresh Veggies – Onion, green bell pepper, garlic, and sweet potato form the base of the picadillo.
Canned Vegetables – Tomato paste and stewed or crushed tomatoes create a saucy consistency and add depth to the dish.
Herbs and Spices – Dried oregano, cumin, cayenne pepper, cinnamon, bay leaves, salt, and pepper create a warm, savory flavor with lots of depth and a hint of spice.

Note: Feel free to adjust the spices to your taste, but cumin, cinnamon, and oregano are essential to give it a Cuban flavor. So, don’t skip them!

Red Wine Vinegar – Adds a delicious tang.
Raisins – These are optional but add a delicious sweet taste and a subtle chewy consistency.
Olives – Use pitted green olives for a briny taste.
Optional Protein Boost – For extra protein, feel free to add roasted chickpeas, cooked tempeh, cooked black beans, or cooked lentils! Each of these will boost the protein content up to 10-12 grams per serving. (See the recipe card below for details.)

Flavor Tips – Don’t skip the raisins! They add sweetness and balance the dish’s savory flavors. If raisins aren’t your favorite, try chopped dried apricots or dates.

Meal Prep Tips

Prep Sweet Potatoes – Roast at 400°F for 20-25 minutes, or steam/microwave for a softer texture. Store separately, and mix in when reheating to prevent mushiness.
Batch Cook & Store – Make the filling ahead of time, and refrigerate it for 4-5 days. Or, freeze for up to 3 months.
Portion for Quick Meals – Pack with grains like quinoa, brown rice, or cauliflower rice for balanced, grab-and-go meals.
Mix It Up – Swap sweet potatoes with butternut squash or plantain. Top with avocado, pickled onions, or lime for fresh flavor.

How to Make this Vegetarian Picadillo

Prep Tip – If you are adding protein like roasted chickpeas, I recommend prepping the protein first. I like to do it a day in advance! Then, I just add it before serving.

Sauté. Heat the oil in a large skillet over medium heat. Add the onion and green pepper, and sauté to soften. Then, add the garlic, and continue to cook until fragrant. Be careful not to burn!

Sauteed onions and bell pepper in a large saute pan.

Tomato paste on a wooden spoon on top of softened vegetables in a pan.

Combine. Stir in the sweet potato, and cook for five more minutes. Then, add the tomato paste, and stir to combine.
Mash. If using canned diced tomatoes, place them in a bowl, and gently mash to achieve a sauce-like consistency. Then, add the mashed tomatoes (with their juices), vinegar, ground cumin, cinnamon, and oregano to the skillet, and stir to combine with the tomato sauce.

Bay leaf on top of sweet potato picadillo in the cooking pot.

Chopped olives and raisins ready to be stirred into sweet potato picadillo.

Simmer. Reduce the heat to low. Then, place a bay leaf on top, cover, and simmer until the sweet potatoes are tender. Stir in the olives and raisins, and simmer for five more minutes. Remove the bay leaf, and season to taste.
Top up. Add or mix in your preferred plant-based protein, if desired.

A wooden spoon in a pot of vegetarian sweet potato picadillo.

A woman using a spoon to scoop picadillo out of the pan.

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Common Question

How long does vegetarian picadillo last?

The picadillo base without any toppings can be made up to 3 days in advance. Store it in an airtight container in the refrigerator, and reheat gently on the stovetop over medium-high heat. Add a splash of vegetable broth as needed to freshen it back up. The flavors will deepen over time. I highly recommend it for meal prep or easy weeknight dinners!

Can I freeze leftover vegetarian picadillo?

Yes! Let the picadillo cool to room temperature before freezing to prevent excess moisture buildup. Store in an airtight container or freezer-safe bag for up to 3 months. See recipe card for reheating instructions.

How should I serve picadillo?

You can easily serve this recipe on its own. Or, enjoy it over white rice, quinoa, or cauliflower rice. Or, enjoy it in gluten-free taco shells or bowls, wrapped up like a burrito, or over greens for a salad.

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