Sesame 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, the result is deeply caramelized and seriously hard to stop eating. The edges crisp up while the centers stay tender, giving you that perfect contrast in every bite. Sesame oil and tahini show up in a surprising number of "healthy" sautéed vegetable dishes, so it's genuinely refreshing to have a bold, flavor-packed recipe that relies entirely on whole spices and a clean, neutral oil instead. Avocado oil handles the heat beautifully here, letting the spice crust develop without burning before the plantains cook through. A squeeze of fresh lime at the end cuts through the smokiness and ties everything together. This works just as well as a weeknight side dish as it does alongside eggs at brunch, and the optional cayenne gives you an easy way to dial the heat up or down depending on who's at the table.
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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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