Tree Nut Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are naturally sweet, and when they hit a hot skillet 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 — it's the kind of side dish that disappears fast. Avocado oil keeps everything clean and compliant without sacrificing that satisfying sear, and the spice blend does all the heavy lifting in terms of flavor. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole plate and balance the smokiness beautifully. Because every ingredient here is whole, unprocessed, and naturally free of tree nuts, there's no label-reading required — just straightforward cooking with real food. It works as a bold side next to grilled protein or honestly as a snack straight off the pan.
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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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