Rice Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins bring natural sweetness to the pan, and when they hit shimmering avocado oil coated in smoked paprika, cumin, and garlic powder, something genuinely magical happens. The edges caramelize into deep golden ribbons while the centers turn soft and tender — no rice, no grains, no fillers needed to make this feel like a complete and satisfying dish. A pinch of cayenne adds a subtle kick, and a squeeze of fresh lime at the end cuts right through the richness in the best possible way. This is the kind of side dish that disappears fast, whether you're serving it alongside grilled protein or just eating it straight from the skillet. Skipping rice as a base is effortless here because the plantains bring enough body and flavor to hold their own entirely. Fresh cilantro scattered on top keeps things bright and herbaceous without complicating a recipe that's already beautifully simple.
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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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