Vegetarian Smoky Paprika Cilantro Lime Marinade
This marinade is bold, bright, and layered in all the right ways — smoky depth from the paprika, warm earthiness from cumin and turmeric, and a zippy citrus lift from fresh lime juice and zest. A generous handful of chopped cilantro ties everything together with a herby freshness that makes the whole thing feel alive. It comes together in minutes with just a whisk and a bowl, no cooking required, which means you can have it ready before you've even decided what you're putting it on. Every single ingredient here is plant-based, so it works beautifully across the full range of vegetarian proteins and vegetables — think halloumi, tofu, tempeh, portobello mushrooms, or a tray of roasted cauliflower steaks. The optional cayenne lets you dial the heat up or down depending on your crowd, and the garlic adds a punchy backbone that deepens as it sits. Make a batch at the start of the week and keep it in the fridge for up to three days — it only gets better as the flavors meld.
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Learn more →Ingredients
4 servings
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 3 cloves garlic, finely minced
- ¼ cup fresh cilantro, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the olive oil, lime juice, and lime zest in a small bowl and whisk until the oil and juice are loosely emulsified.
- 2
Add the smoked paprika, cumin, turmeric, cayenne (if using), garlic, salt, and black pepper. Whisk until the spices are fully incorporated and the mixture is uniform in color.
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