Whole 30 Whole30 Cumin-Lime Sautéed Plantains
Ripe plantains — yellow with plenty of black spots — are naturally sweet, and when they hit a hot skillet of coconut oil with cumin and chili powder, something genuinely magical happens. The slices caramelize into deep golden rounds with crispy edges and a tender, almost creamy center that feels indulgent without a single off-plan ingredient. A squeeze of fresh lime juice at the end cuts through the richness and ties the warm spices together in a way that tastes far more complex than the short ingredient list suggests. This is the kind of side dish that makes the whole reset feel less like a restriction and more like a discovery. It comes together in under 15 minutes and serves four, making it an easy weeknight addition alongside grilled protein or eggs. Optional cilantro adds a bright, herby finish if you want to take it one step further.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 ripe plantains (yellow with black spots), peeled and sliced on the bias into ½-inch rounds
- 2 tbsp coconut oil
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- 2 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the ground cumin, chili powder, salt, and black pepper. Toss the plantain slices with the spice mixture until evenly coated.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering and the oil coats the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!