Turmeric Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are naturally sweet, and when they hit a hot skillet with smoked paprika, cumin, and garlic powder, something genuinely magical happens. The edges caramelize into deep golden ribbons while the centers stay tender and almost buttery — no sugar added, no shortcuts needed. Avocado oil keeps the cook clean and the heat even, so every slice gets that satisfying crust without burning. A squeeze of fresh lime and a scatter of cilantro at the end cut right through the richness and brighten the whole plate. Many spice blends and seasoning packets sneak in turmeric as a filler or color booster, but this recipe builds all its warmth and depth from smoked paprika and cumin alone — so you know exactly what's in every bite. It comes together in one skillet with minimal cleanup, making it an easy weeknight side or a crowd-pleasing addition to any spread.
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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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