Whole 30 Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains — the ones with peels that are mostly black or heavily spotted — are naturally sweet and starchy, and a hot pan with coconut oil turns them into something genuinely special. Each round gets seared undisturbed until the edges caramelize and the underside goes deep golden-brown, building that slightly crispy, tender-in-the-middle texture that makes this side dish so satisfying. A simple toss of fine sea salt and ground cumin before they hit the pan adds just enough savory warmth to balance the plantain's natural sweetness. Then a generous squeeze of fresh lime over the hot slices at the end brightens everything up and keeps it feeling light. The whole thing comes together in one skillet with six ingredients, making it an easy win on a busy weeknight. It serves four and pairs beautifully with grilled proteins, cauliflower rice, or anything else on your plate that could use a little something sweet and golden alongside it.
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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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