Roasted Plantain and Yuca with Achiote Sauce

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Crispy roasted plantain and yuca roots coated in vibrant achiote sauce with garlic and lime, creating a flavorful vegetarian side for any meal. This Puerto Rican-inspired vegetarian recipe, ready in about 45 minutes, pairs plantains, yuca roots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium plantains
• 2 medium yuca roots
• 3 tbsp olive oil
• 1 tbsp achiote paste
• 1 clove garlic
• 1/2 tbsp lime juice
• 1/4 tsp ground cumin
• to taste salt
• 1/4 cup cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss peeled and sliced plantains (1/2-inch thick) and peeled and cubed yuca (1-inch) with 2 tbsp olive oil, salt, and 1/4 tsp ground cumin in a large bowl.
2. Step 2: Spread plantains and yuca in a single layer on a baking sheet. Roast for 25-30 minutes, flipping once, until golden and crispy.
3. Step 3: While vegetables roast, mix 1 tbsp achiote paste, 1 minced garlic clove, 1/2 tbsp lime juice, and remaining 1 tbsp olive oil in a small bowl.
4. Step 4: Transfer roasted plantains and yuca to a serving dish and drizzle with achiote sauce. Toss gently to coat.
5. Step 5: Garnish with chopped cilantro and serve warm.