Vegetarian 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 anything else. The key is starting with deeply ripe plantains — those heavily spotted, nearly black peels signal maximum natural sweetness, which transforms into something almost candy-like once they hit a hot skillet. Coconut oil gives each slice a gorgeous golden crust, while a touch of cumin adds just enough earthy warmth to keep things interesting. A generous squeeze of fresh lime over the hot slices at the end cuts through the richness and ties everything together beautifully. The whole process is straightforward and comes together in one pan, making it an easy win on a busy weeknight. Finishing with a pinch of flaky sea salt is optional but highly recommended — that little contrast against the sweet, tender interior is genuinely hard to resist.
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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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