Roasted Plantain and Yuca with Achiote Sauce
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 (vegetarian) ready in about 45 minutes blends medium plantains, medium yuca roots, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Transfer roasted plantains and yuca to a serving dish and drizzle with achiote sauce. Toss gently to coat.
- Step 5: Garnish with chopped cilantro and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Plantain and Yuca with Achiote Sauce take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Plantain and Yuca with Achiote Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Plantain and Yuca with Achiote Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Plantain and Yuca with Achiote Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Plantain and Yuca with Achiote Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
