Cinnamon Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and a quick turn in a hot skillet transforms them into something genuinely crave-worthy. A bold spice blend of smoked paprika, cumin, and garlic powder coats every slice before it hits the pan, building a deeply savory, slightly smoky crust that plays beautifully against the plantain's caramelized sweetness. Avocado oil gets the skillet nice and hot, so the edges turn golden and lacquered in just a few minutes per side — no breading, no sugar, no fuss. Cinnamon shows up in a surprising number of spiced plantain recipes, but this one skips it entirely without sacrificing any warmth or complexity, leaning on that smoky paprika to do the heavy lifting instead. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole plate and make it feel like something you'd order at a restaurant. It works as a side dish, a snack, or even tucked alongside eggs for a satisfying savory breakfast.
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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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