Fructose Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and when they hit a hot skillet with avocado oil, they caramelize into something genuinely craveable. A quick toss in smoked paprika, cumin, garlic powder, and a pinch of cayenne gives each slice a smoky, savory crust that plays beautifully against the soft, sweet interior. The key is patience: letting the slices cook undisturbed for a few minutes builds that deep golden sear without any added sugar or sweetener. For anyone navigating fructose sensitivities, plantains in this ripe-but-not-overripe stage offer natural sweetness that tends to be far gentler on digestion than high-fructose fruits, and every ingredient here is clean and straightforward. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole plate without complicating anything. This comes together in one skillet with minimal cleanup, making it an easy weeknight side or a bold addition to a weekend spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!