Breastfeeding Friendly Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with plenty of black spots — are naturally sweet and starchy, and when they hit a hot skillet with avocado oil they turn into something genuinely special. A quick toss in smoked paprika, cumin, garlic powder, and a pinch of cayenne gives each slice a bold, smoky crust that plays beautifully against the caramelized sweetness underneath. The whole thing comes together in one pan with no complicated steps, which is exactly the kind of cooking that makes sense when you're running on less sleep than usual. Avocado oil is a great choice here since it's rich in healthy fats that support both energy and nutrition during the postpartum period. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and make it feel like a real, finished dish rather than a quick side. Serve it alongside eggs, grilled chicken, or whatever protein you have on hand — it pulls its weight in any direction.
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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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