Nitrate & Nitrite Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet, and a hot skillet transforms them into something genuinely craveable. A bold spice blend of smoked paprika, cumin, garlic powder, and a whisper of cayenne coats every slice before it hits the avocado oil, building a caramelized crust that's smoky, a little spicy, and deeply satisfying. The whole thing comes together in one pan with zero processed ingredients, so there's nothing hiding in the ingredient list that shouldn't be there. Plantains can sometimes get lost in the "what do I do with these?" category, but this recipe gives them a clear, delicious purpose. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and make the dish feel restaurant-worthy with almost no effort. It works beautifully as a side next to grilled chicken or fish, or honestly just on its own 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
- 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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