Anti Inflammatory Cilantro-Lime Roasted Broad Beans
Crunchy, smoky, and bright with citrus, these roasted broad beans are the kind of snack that disappears fast — and for good reason. Fava beans are a powerhouse legume loaded with plant-based protein and fiber, and roasting them at high heat transforms their soft texture into something genuinely addictive. Extra virgin olive oil, cumin, smoked paprika, and a whisper of cayenne bring deep, layered flavor while keeping everything squarely in whole-food territory. The finishing touch of fresh lime juice, lime zest, and chopped cilantro added straight out of the oven gives every bite a pop of brightness that balances the warm spices beautifully. Patting the beans completely dry before they hit the baking sheet is the real secret to getting that satisfying crunch — skip that step and you'll miss out. This recipe makes four servings, so it works equally well as a party snack, a salad topper, or something to keep on the counter for mindless healthy snacking throughout the week.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) broad beans (fava beans), drained and rinsed
- 2 tbsp extra virgin olive oil
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, finely chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained broad beans on a clean kitchen towel or several layers of paper towels and pat thoroughly dry — the drier the beans, the crispier they will roast.
- 2
Transfer the dried beans to a large mixing bowl. Add the olive oil, cumin, smoked paprika, garlic powder, salt, and cayenne (if using), and toss until every bean is evenly coated.
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