Gelatin Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are nature's signal that the sugars are perfectly developed, and here they get coated in a bold blend of smoked paprika, cumin, garlic powder, and a whisper of cayenne before hitting a hot skillet. The avocado oil helps each slice develop those deep, caramelized edges that make this dish so irresistible — sweet, smoky, and just a little spicy all at once. Because every ingredient is straightforward and plant-based, there's nothing hidden to second-guess, which makes this a genuinely stress-free cook. The technique is simple: coat, sear undisturbed, flip once, and you're done. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and turn a humble side into something that feels restaurant-worthy. Whether you're serving this alongside grilled protein or eating it straight from the pan, it disappears fast.
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!