Preparation Time: 10 minutes
Cooking Time: 40-45 minutes
Total Time: 50-55 minutes
Yields: 4 servings

DIRECTIONS

1. Heat a deep nonstick pan over medium heat and add olive oil and sofrito. Stir the sofrito for 1-2 minutes to release its flavors.

2. Add the diced potatoes, onion, bell pepper, and minced garlic to the pan. Cook for about 4-5 minutes, until the vegetables become fragrant and start to soften.

3. Add the Impossible ground to the pan and cook until it is almost browned, breaking it up with a spoon or spatula as it cooks. This should take around 7-8 minutes.

4. Stir in the tomato paste, cumin, dried oregano, paprika, onion powder, garlic powder, sazon con culantro y anchote, and adobo. Mix well to evenly coat the ingredients.

5. Add the sliced green olives and water to the pan. Stir to combine everything.

6. Reduce the heat to medium-low, cover the pan, and simmer for about 20-30 minutes, or until the potatoes are tender and the flavors have melded together.

7. Remove from heat and season with salt and pepper to taste. Adjust the seasoning according to your preference.

8. Sprinkle the chopped cilantro over the picadillo and give it a final stir.

9. Serve the delicious plant-based Impossible picadillo with your choice of sides such as rice, beans, sweet plantains, or avocado.