Coconut Plantains with Chimichurri

RECIPES – SIDES, VEGAN

Plantains are having a moment right now, and this quick Coconut Plantains with Chimichurri recipe is a healthier take on traditional fried plantains (or tostones).

I love making these as a quick side dish to dip in guacamole, or an herb-heavy chimichurri sauce.

Notes When Cooking with Plantains

When plantains are green, they are not sweet – they are starchy. So this tastes more like a little potato wedge than a banana.

If you buy green plantains and wait too long to use them, they will ripen and turn yellow, at which point they will be sweet, more like a banana, and better used for dessert (like caramelized bananas).

Healthier Fried Plantains

Tostones or fried plantains are typically deep fried in vegetable oil – twice. This version calls for a quick pan-fry in unrefined coconut oil, instead.

For the Chimichurri sauce, I also substantially cut down the oil and increased the greens – for a bright and delicious dip that is healthier, too,

Try This Healthier Plantain Recipe

If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you come up with!

Coconut Plantains with Chimichurri

0 from 0 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings4 people

Ingredients

Plantains

  • 2 green plantains peeled and sliced into 1/4 inch rounds
  • 2 Tbsp. coconut oil unrefined

Chimichurri Sauce

  • 1/2 cup parsley minced
  • 1/2 cup cilantro minced
  • 2-3 cloves garlic minced
  • 1 Tbsp. apple cider vinegar
  • 2 tsp. oregano dried
  • 4 Tbsp. extra-virgin olive oil
  • 1/4 tsp. pink salt

Instructions

Chimichurri Sauce

  • First, make the chimichurri sauce: Combine all ingredients in a bowl and whisk together well with a fork. Set aside.

Plantains

  • Heat a medium-large frying pan over medium heat. Add the coconut oil and swirl it around until it is evenly coated.
  • Carefully lay as many plantains on the pan flat as you can, without them touching. They should each have a little space in between. Let them cook on one side for about 1-2 minutes, just until it gets a golden yellow, before flipping and cooking the other side for 1-2 minutes. Remove to a plate when done. Repeat with any remaining plantains.
  • You could sprinkle the plantains with a pinch of pink salt while cooking to eat on their own, or serve plantains with the chimichurri sauce.

Did you make this recipe?

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marlowe
MEET MARIA
Hi, I’m Maria and I’m an Integrative Nutrition Health Coach.

I help busy women lose weight or clear up their acne by developing healthier eating habits, based on a plant-based paleo diet.

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