Seed Oil Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are nature's signal that it's time to cook — they're sweet, starchy, and absolutely perfect for a quick skillet treatment. A bold spice blend of smoked paprika, cumin, and garlic powder coats every slice before it ever hits the pan, so the flavor goes deep rather than just sitting on the surface. Avocado oil is the hero here, bringing a high smoke point and a clean fat profile that keeps this dish free from the refined seed oils hiding in so many restaurant and packaged versions of this classic. The plantains cook in two simple rounds — undisturbed until caramelized and golden, then flipped for that same gorgeous crust on the other side. What you end up with is tender, smoky-sweet slices with crispy edges that taste far more indulgent than the ingredient list suggests. A squeeze of fresh lime and a scatter of cilantro at the end cut through the richness and make the whole plate pop. It's the kind of side dish that disappears fast, so you might want to start with three plantains instead of two.
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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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