Sesame 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 before anything else on the table. Ripe plantains — the ones with deeply spotted, nearly black peels — bring a natural sweetness that gets even better when they hit a hot skillet of coconut oil and develop those gorgeous golden-brown edges. A little cumin adds warmth and depth without overpowering the fruit, and a generous squeeze of fresh lime at the end cuts right through the richness. The whole thing comes together in one skillet with just a handful of clean, whole-food ingredients, making it a natural fit for anyone following Whole30 without the usual label-reading stress. Sesame oil and sesame-based condiments sneak into a surprising number of "simple" recipes, but every ingredient here is completely straightforward — no hidden sauces, no blended seasonings to second-guess. Serve them immediately while the edges are still crisp and the centers are soft and yielding; they're incredible alongside grilled proteins or just eaten straight off the plate.
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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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