Chicken Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are naturally sweet, and when you coat them in smoked paprika, cumin, and garlic powder before hitting a hot skillet, that sweetness transforms into something deeply savory and caramelized. Avocado oil gives the slices a gorgeous golden crust without any of the processed fats or additives that can sneak into store-bought snacks and sides. The key move here is patience — letting each slice cook undisturbed until the edges caramelize means you get that satisfying crisp exterior with a tender, almost buttery center. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole dish and balance the smoky heat beautifully. This is the kind of side that disappears fast, whether you're serving it alongside eggs at brunch or as a bold accompaniment to a weeknight dinner. It checks every Whole30 box without asking you to compromise on flavor or fun.
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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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