Vegan Paleo Picadillo

Total time45 min

Prep time15 min

Cook time30 min

This bold, savory-sweet skillet dish builds its flavor from a well-seasoned base of onion, green bell pepper, and garlic, bloomed with cumin, smoked paprika, oregano, and a whisper of cinnamon for warmth. Diced tomatoes and tomato paste simmer down into a rich, glossy sauce, while briny green olives and plump raisins bring that classic salty-sweet contrast picadillo is known for. A splash of coconut aminos and red wine vinegar rounds everything out with deep umami and a bright tangy finish. Spoon it over cauliflower rice and finish with fresh cilantro for a comforting, spiced dinner that comes together in one pan. It's a satisfying, well-spiced option that fits neatly into a plant-based table.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
4 cloves garlic, minced
1 ½ lb ground beef
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp ground cinnamon
¼ tsp salt, plus more to taste
¼ tsp black pepper
1 can (14 oz) diced tomatoes, with juices
2 tbsp tomato paste
⅓ cup pitted green olives, roughly chopped
¼ cup raisins
2 tbsp coconut aminos
1 tbsp red wine vinegar

For serving

¼ cup fresh cilantro, roughly chopped (optional)
cauliflower rice, for serving (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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