Gut Friendly Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, which makes them one of the most satisfying things you can throw in a hot skillet. A bold spice blend of smoked paprika, cumin, and garlic powder coats every slice before it hits the avocado oil, building a caramelized crust that's smoky, a little sweet, and deeply savory all at once. The key is patience: letting each side cook undisturbed until the edges go golden means you get that gorgeous, slightly crisp exterior with a tender, almost creamy center. A pinch of cayenne is optional but highly recommended if you want a gentle kick that plays beautifully against the natural sweetness of the fruit. Fresh cilantro and a squeeze of lime at the end brighten the whole dish and keep it feeling light despite how rich and satisfying it tastes. This is the kind of side dish that disappears fast — simple enough for a weeknight but impressive enough to serve alongside a proper spread.
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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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