Cashew Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are nature's signal that something delicious is about to happen, and this smoky, spiced skillet version delivers on every level. A bold blend of smoked paprika, cumin, garlic powder, and a whisper of cayenne coats each slice before it hits the hot avocado oil, building a deep, caramelized crust that's savory-sweet and seriously craveable. The edges turn golden and lacquered in just a few minutes per side, and a fork slides right through the tender center — no fancy technique required. Fresh cilantro and a squeeze of lime at the end cut through the richness and brighten the whole plate. Because every ingredient here is whole, single-source, and naturally free from tree nuts, there's no label-scanning or substitution stress — just a short, clean pantry list that does exactly what you need it to do. It works beautifully as a side dish alongside grilled protein or eggs, but honestly it's tempting enough to eat straight from the pan.
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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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