Picadillo Bowl

• Picadillo
• 1/2 cup vegetable oil
• 2 pounds ground beef
• 1 yellow onion, diced
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 1 tablespoon garlic, minced
• 2 bay leaves
• 1 cup green olives
• 1 cup mixed raisins
• 1 quart tomato sauce
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 1/2 tablespoon ground black pepper
• Coconut Slaw
• 1 head of green cabbage, shredded
• 1/2 head of red cabbage, shredded
• 1 large carrot, shredded
• 2 red bell peppers, julienned
• 1 bunch cilantro leaves, finely chopped
• 2 cups toasted unsweetened coconut flakes
• 1 can of coconut milk
• 2 tablespoons lime juice
• 2 tablespoons agave syrup
• 2 tablespoons sherry vinegar
• 1/4 cup olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper

1. Heat oil over med-high heat. Add beef, cook until browned and crumbled.
2. Add onions & bell peppers, cook 5-6 min. Then, add garlic, bay leaves, olives, raisins, cook 3-4 min. Finally, add spices and seasoning, reduce heat to low, simmer 10-12 min.
3. Remove from heat, and serve with black beans, rice, and coconut slaw.
4. Mix vegetables and coconut evenly. Blend dressing ingredients until smooth.
5. Combine dressing with slaw mix. Salt to taste.

vegetable oil, ground beef, yellow onion, red bell peppers, green bell peppers, garlic, bay leaves, green olives, mixed raisins, tomato sauce, cumin, kosher salt, ground black pepper, coconut slaw, green cabbage, red cabbage, carrot, red bell peppers, cilantro, coconut milk, lime juice, syrup, sherry vinegar, olive oil, salt, black pepper

Taken from food52.com/recipes/73239-picadillo-bowl (may not work)