Walnut Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are the secret here — that natural sweetness caramelizes beautifully in a hot skillet, creating edges that are golden and slightly crisp while the centers stay soft and tender. A bold spice blend of smoked paprika, cumin, garlic powder, and a touch of cayenne coats every slice before it ever hits the pan, so the flavor goes deep rather than sitting on the surface. Avocado oil brings the heat without any fuss, and the whole thing comes together in two quick batches that let each slice get proper contact with the pan. Fresh cilantro and a squeeze of lime at the end brighten everything up and balance that smoky warmth perfectly. For anyone navigating tree nut concerns, this dish is naturally free of the usual suspects — no nut oils, no hidden additives, just clean whole-food ingredients from start to finish. It works beautifully as a side next to grilled proteins or eggs, but honestly it's tempting enough to eat straight off the plate.
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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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