Nutmeg Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are naturally sweet and starchy, and when they hit a hot skillet with smoked paprika, cumin, and garlic powder, something genuinely magical happens. The edges caramelize into deep golden ribbons while the centers stay tender and almost creamy — it's the kind of side dish that disappears fast. Avocado oil gives you a clean, high-heat sear without any off flavors, and the spice blend does all the heavy lifting in terms of complexity. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and keep it feeling light despite how satisfying it is. Many spice blends and cooking oils sneak in unexpected additives, but every ingredient here is straightforward and easy to verify, so you can cook with total confidence. This works beautifully alongside grilled proteins, tucked into a grain bowl, or honestly just eaten straight from the pan while nobody's looking.
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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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