Low Iodine Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet, and when they hit a hot skillet with smoked paprika and cumin, that sweetness deepens into something genuinely craveable. Avocado oil gives each slice a clean, golden sear without any of the additives or iodine-containing ingredients that can sneak into processed cooking sprays or seasoning blends. The spice mix here is straightforward: smoked paprika, garlic powder, cumin, and a pinch of sea salt, all of which are naturally free of the iodized salt and dairy that people managing iodine intake typically need to avoid. Each slice cooks undisturbed until the edges caramelize and the interior turns tender — that patience is what separates a great sautéed plantain from a soggy one. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole plate without adding anything complicated. This is the kind of side dish that disappears fast, whether you're serving it alongside grilled protein or just eating it straight from the pan.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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