Almond Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are naturally sweet, and when you hit them with smoked paprika, cumin, and garlic powder before they ever touch the pan, something genuinely magical happens. The avocado oil gets shimmering hot, and those spice-coated slices caramelize into deep golden rounds with crispy edges and a tender, almost jammy center. Letting them cook undisturbed is the real secret — patience gives you that gorgeous crust without any fuss. A squeeze of fresh lime and a scatter of cilantro at the end cut right through the smokiness and make the whole plate pop. 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 skillet. Every ingredient here is clean and straightforward, so there's zero guesswork about hidden additives or allergen cross-contact from processed seasonings — just whole, real food doing exactly what it should.
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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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