Mustard Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are naturally sweet, and when you hit them with smoked paprika, cumin, and garlic powder, something genuinely magical happens in the pan. The sugars caramelize against the hot avocado oil, building deep golden edges and a smoky, savory crust that makes these taste far more indulgent than the ingredient list suggests. Mustard shows up in a surprising number of spice blends and bottled seasonings, so mixing your own blend from scratch here means you know exactly what's going in — no hidden ingredients, no label anxiety. The technique is straightforward: coat, sear undisturbed, flip once, and let the skillet do the work. A squeeze of lime and a handful of fresh cilantro at the end cut through the richness and brighten the whole plate. These work beautifully as a side dish, a snack, or even tucked alongside eggs for a bold, satisfying breakfast.
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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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