Black Pepper Free 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 irresistible. The spice blend here — smoked paprika, cumin, garlic powder, and a touch of cayenne — delivers bold, smoky depth without a single crack of black pepper, making this a safe and satisfying option for anyone navigating that restriction. So many spice blends and store-bought seasonings sneak in black pepper as a default, but building your own mix from scratch puts you fully in control. The technique is simple: coat the slices, let them sear undisturbed until deeply golden, flip once, and you're done. That patience is what creates the caramelized edges that make these plantains so craveable. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and balance the smokiness beautifully. Whether you serve them as a side, a snack, or a base for a bigger Whole30 bowl, they disappear fast.
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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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