Whole 30 Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and when they hit a hot skillet with avocado oil, their edges caramelize into something genuinely irresistible. A quick toss in smoked paprika, cumin, garlic powder, and a pinch of cayenne gives each round a smoky, savory crust that plays beautifully against that natural sweetness. The whole thing comes together in under fifteen minutes and serves four, making it an easy weeknight side or a crowd-pleasing addition to a weekend spread. Every single ingredient here is compliant with the program's rules — no added sugars, no seed oils, no sneaky additives — so you can cook with total confidence. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole plate and make it feel restaurant-worthy. If you've been relying on the same handful of vegetable sides, this one is a genuinely exciting change of pace.
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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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