Pecan Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and when they hit a hot skillet they caramelize into something genuinely special. A bold spice blend of smoked paprika, cumin, and garlic powder coats every slice before it ever touches the pan, so the flavor goes deep rather than just sitting on the surface. Avocado oil gets the skillet nice and hot, giving each piece that irresistible golden-brown crust while keeping the inside soft and tender. The trick is patience: letting the slices cook undisturbed means you get real caramelization instead of steaming, and a squeeze of fresh lime at the end cuts through the richness beautifully. Every ingredient here is straightforward and whole-food, so there's no label-reading stress or worry about hidden additives sneaking into your meal. Finish with a scatter of fresh cilantro if you have it, and you've got a side dish that looks impressive but comes together in one pan with almost no effort.
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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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