Mushroom Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized, and kissed with citrus, these pan-seared plantain slices are the kind of side dish that disappears from the plate before you even sit down. Ripe plantains — the ones with deeply spotted or nearly black peels — bring a natural sweetness that crisps up beautifully in hot coconut oil, creating golden, tender rounds with slightly crunchy caramelized edges. A dusting of cumin adds just enough earthy warmth to balance the sweetness, and a generous squeeze of fresh lime over the hot slices ties everything together with a bright, tangy finish. The whole thing comes together in one skillet with a handful of clean, whole ingredients, making it a genuinely effortless addition to any Whole30 meal plan. There are no hidden fillers or complicated swaps to worry about here — every ingredient on the list is exactly what it says it is. Serve them immediately straight from the pan, and don't skip that optional pinch of flaky salt on top; it makes the flavors pop in the best possible way.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (peels mostly black or heavily spotted yellow-black)
- 2 tbsp coconut oil
- ¼ tsp fine sea salt
- ¼ tsp ground cumin
- 1 lime, cut into wedges
- flaky sea salt, for finishing (optional)
Instructions
- 1
Peel the plantains and slice them on a slight diagonal into 1/2-inch rounds. In a small bowl, toss the slices with the fine sea salt and ground cumin 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.
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