Low Sugar Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains are one of nature's great gifts — naturally sweet, creamy, and deeply satisfying without a single gram of added sugar in sight. The key here is choosing plantains that are yellow with plenty of black spots, because that's when their natural sugars have fully developed and the flesh turns soft and almost custardy when cooked. A bold spice blend of smoked paprika, cumin, garlic powder, and a touch of cayenne coats every slice before it hits the pan, so the flavor is anything but one-note. Sautéed in avocado oil over medium heat, each piece gets a gorgeous caramelized crust on both sides — that deep golden edge is where all the magic happens. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and make the smoky-sweet contrast really sing. This is the kind of side dish that disappears fast, whether you're serving it alongside grilled protein or just eating it straight off the plate.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots)
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, cumin, garlic powder, salt, and cayenne, if using. Add the sliced plantains to a large bowl and toss with the spice mixture until evenly coated.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering.
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