Macadamia Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are nature's shortcut to something that tastes deeply caramelized and almost indulgent without any added sugar. A bold spice blend of smoked paprika, cumin, and garlic powder coats every slice before it ever hits the pan, so the flavor builds from the inside out as the plantains turn golden and tender in avocado oil. The result is crispy-edged, smoky-sweet, and just a little earthy — the kind of side dish that quietly steals the show. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and make it feel like a proper restaurant plate. Because the ingredient list is straightforward pantry staples and fresh produce, there's no label-reading stress or worry about hidden additives sneaking in. It comes together in one skillet with minimal cleanup, which makes it just as practical as it is delicious.
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!