Hazelnut Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skin and plenty of black spots — are naturally sweet and starchy, and when they hit a hot skillet with avocado oil, they caramelize into something genuinely special. A quick spice blend of smoked paprika, cumin, garlic powder, and a pinch of cayenne coats every slice before it ever touches the pan, so the flavor goes deep rather than sitting on the surface. The key move here is patience: letting each side cook undisturbed for a few minutes builds that gorgeous golden crust without any added sugar or sauce. Fresh cilantro and a squeeze of lime at the end brighten everything up and make the smoky, savory notes pop. For anyone navigating tree nut allergies, this dish is a genuinely worry-free win — every ingredient is straightforward, with no hidden oils or flavoring blends that tend to sneak in unexpected allergens. It works beautifully as a side next to grilled proteins or tucked into a bowl, and it comes together in one skillet with almost no cleanup.
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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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