Vegan 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 stay soft and tender — it's the kind of side dish that disappears fast. Avocado oil keeps everything clean and plant-based without sacrificing that satisfying sear you want from a good sauté. A squeeze of fresh lime and a scatter of cilantro at the end cut through the smokiness and tie the whole plate together beautifully. This is one of those recipes that looks and tastes far more impressive than the effort involved, making it perfect for a weeknight dinner or a casual spread with friends.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!