Honey 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 they caramelize into something genuinely special. A quick toss in smoked paprika, cumin, garlic powder, and a pinch of cayenne gives each slice a bold, smoky crust that plays beautifully against that soft, sweet interior. Avocado oil brings the heat without any fuss, and the whole thing comes together in one skillet with no complicated steps. Squeezing a little fresh lime over the top right before serving cuts through the richness and makes every bite pop. This is the kind of side dish that disappears fast — sweet, savory, a little smoky, and completely plant-based without relying on any sweeteners to get there. Fresh cilantro is optional, but if you have it on hand, don't skip it.
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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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