Cuban Picadillo Bowls
If you’re looking for a simple, yet super flavorful high protein recipe with ground beef, look no further than these Cuban Picadillo Bowls. You throw everything into one pan and in less than an hour, you have an incredibly rich dish that’s ideal for lunch meal prep or a tasty and simple dinner.
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This is a great recipe for meal prep. You can even store your picadillo and rice in the same airtight container and just warm it up in the microwave when you’re ready to eat. We like to throw a wet paper towel over it in the microwave to maintain the ideal texture for the rice and not have it dry out.
Cuban Picadillo Bowls Recipe Tips:
+ Serve this Cuban Picadillo over steamed rice or cauliflower rice and top with fresh cilantro for a high protein, macro-friendly recipe.
Ingredients
- 1 tbsp avocado oil
- 1/2 onion, finely diced
- 1 green bell pepper, finely diced
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 1/2 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
- salt and pepper to taste
- 1/4 cup dry white wine
- 2 tbsp tomato paste
- 15 oz can crushed tomatoes
- 1/2 cup golden raisins
- 1/2 cup green olives, sliced
- 2 tsp chopped capers
- steamed rice or cauliflower rice, to serve
- fresh cilantro, chopped, to serve
Instructions
- Heat a large skillet over medium heat and add the oil. Once the oil is heated, add the diced onion and bell pepper. Sauté until mostly tender, stirring occasionally, about 5 minutes.
- Add the ground beef and cook, stirring and breaking up the meat, until mostly cooked, about 5-7 minutes. Stir in the garlic, spices and a pinch of salt and pepper.
- Add the ground beef and cook, stirring and breaking up the meat, until mostly cooked, about 5-7 minutes. Stir in the garlic, spices and a pinch of salt and pepper.
- Stir in the crushed tomatoes, raisins, olives, and capers. Let simmer, stirring occasionally, until thickened, about 10 minutes.
- Serve hot over rice with chopped cilantro if desired.
