Plant-Based Picadillo

Made with BB

Prep time: 5 minutes 

Cook time: 20 minutes

  1. Heat a large skillet over medium heat and add 2 tbsp of oil. 
  2. Add diced potato and cook for 8-10 minutes until browned. Remove from the pan. 
  3. Heat the remaining oil over medium heat. Add Better Balance Ground, cook and break up meat with your spatula. 
  4. Cook until mostly browned then add in the onion, bell pepper, and garlic. Cook 4-5 minutes until onions are translucent and the vegetables are aromatic. 
  5. Add in the diced tomatoes, carrots, vegetable broth, seasonings, chipotle and bay leaf; along with the peas and corn. 
  6. Add back the potatoes, then bring the mixture to a simmer and let cook for 18-20 minutes until most of the liquid is cooked off and the potatoes are tender. 
  7. Season with salt or pepper to taste.

  • ½ yellow onion, diced 
  • 1 bell pepper (green, yellow or red), diced 
  • 1 medium russet potato, diced (about ½ cup)
  • 3 garlic cloves, minced 
  • 1 can fire-roasted canned tomato (14 oz) 
  • 1 cup vegetable stock 
  • 1 tsp coriander
  • 2 tbsp chipotle in adobo 
  • 2 tbsp paprika 
  • ½ tsp cumin 
  • 1 bay leaf
  • ½ cup peas or corn (fresh or frozen) 
  • 2 carrots, small diced 
  • 4 tbsp olive oil 
  • 1 tbsp apple cider vinegar 
  • Salt and pepper to season