Mushroom Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins bring natural sweetness to the pan, and when they hit shimmering avocado oil coated in smoked paprika, cumin, and garlic powder, something genuinely magical happens. The edges caramelize into deep golden ribbons while the centers turn tender and almost creamy — it's the kind of side dish that disappears fast. A pinch of cayenne adds a subtle kick, and a squeeze of fresh lime at the end brightens the whole plate beautifully. Because every ingredient here is a whole, recognizable food, this fits cleanly into a Whole30 approach without any substitutions or workarounds required. Fungi-sensitive cooks can breathe easy too — there's nothing hidden in this spice blend, just pantry staples you can verify at a glance. Serve it alongside grilled chicken or eggs for a satisfying meal, or honestly just eat it straight from the skillet. It's that good.
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!