Yeast Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins bring natural sweetness to the pan, and when they hit shimmering avocado oil coated in smoked paprika, cumin, and garlic powder, something genuinely magical happens. The edges caramelize into a deep golden crust while the centers turn soft and tender — no added sugar needed, because the fruit does all the work. A pinch of cayenne gives the whole thing a subtle kick that plays beautifully against that natural sweetness. Since yeast-free eating means steering clear of fermented and leavened ingredients, this dish is a perfect fit — every component is a whole, clean ingredient with nothing hidden. Fresh cilantro and a squeeze of lime at the end brighten everything up and make it feel like a dish you'd order at a restaurant, not just a quick weeknight side. It comes together in one skillet with minimal cleanup, which makes it as practical as it is delicious.
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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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