Pork Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are nature's candy, and coating them in smoked paprika, cumin, and garlic powder before hitting a hot skillet turns them into something genuinely craveable. Avocado oil gives you a clean, high-heat sear that caramelizes the natural sugars without any fuss, producing edges that are deeply golden and almost jammy in the center. The spice blend does a lot of heavy lifting here — smoky, earthy, and just a little fiery if you go for the cayenne — so every bite has real depth rather than just sweetness. A squeeze of fresh lime and a scatter of cilantro at the end cut through the richness and make the whole plate feel bright and alive. This is the kind of side dish that disappears fast, whether you're pairing it with grilled chicken, tucking it into a bowl, or honestly just eating it straight from the pan. Everything in this recipe is naturally free of pork and pork-derived ingredients, so there's no label-reading required — just good, whole food that happens to taste incredible.
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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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