Celery Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are nature's candy, and coating them in smoked paprika, cumin, and garlic powder before they hit a hot skillet takes them somewhere truly special. The avocado oil gets shimmering hot so each slice develops a deep, caramelized crust on both sides — that golden edge is where all the magic lives. Because every ingredient here is a whole, recognizable food, you never have to second-guess a label or worry about hidden additives sneaking into your plate. The spice blend does serious heavy lifting, layering smoky warmth and a gentle kick of heat against the natural sweetness of the fruit. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and make it feel like a dish you'd order at a restaurant. It works beautifully as a side next to grilled proteins, or honestly just on its own as a satisfying snack you can feel good about.
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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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