Anti Inflammatory Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are naturally sweet and starchy, and when they hit a hot skillet with avocado oil, they caramelize into something genuinely craveable. A bold spice blend of smoked paprika, cumin, and garlic powder coats every slice before it ever touches the pan, building deep, smoky flavor without any inflammatory seed oils or processed seasonings. The key move here is patience — letting each side cook undisturbed until the edges turn golden and lacquered is what separates a great sautéed plantain from a soggy one. A squeeze of fresh lime and a scatter of cilantro at the end cut through the richness and make the whole plate feel bright and alive. This kind of dish proves that eating to support your body doesn't mean sacrificing the kind of food that makes you genuinely excited to sit down at the table.
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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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