Artificial Flavors Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and when they hit a hot skillet they caramelize into something genuinely craveable. A quick toss in smoked paprika, cumin, garlic powder, and a pinch of cayenne gives each slice a smoky, savory crust that plays beautifully against that soft, sweet interior. Avocado oil brings the heat without any of the mystery additives you'd find in a processed spice blend or bottled sauce, so every ingredient here is exactly what it says it is. The technique is simple: let the plantains sit undisturbed in the pan until the edges go deep golden and caramelized, then flip once for an even finish. A scatter of fresh cilantro and a squeeze of lime at the end brighten the whole plate without adding anything artificial. This is the kind of side dish that disappears fast — sweet, smoky, a little spicy, and completely clean from start to finish.
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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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