Beef Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crunchy, deeply savory, and packed with plant-based protein that keeps you satisfied well past the last handful. Canned fava beans get patted completely dry before hitting the oven, which is the real secret to achieving that satisfying, chip-like crunch rather than a chewy result. Smoked paprika, cumin, garlic powder, and a whisper of cayenne build a bold, smoky spice blend that coats every bean before a long roast at high heat locks it all in. The finishing move — a hit of fresh lime juice and zest straight onto the hot pan, followed by a shower of chopped cilantro — lifts the whole thing with bright, citrusy freshness that balances the earthiness perfectly. This is entirely plant-forward, so there's zero concern about animal proteins or cross-contamination from meat-based ingredients. Serve them as a snack, scatter them over a salad for crunch, or set them out at a party and watch them disappear faster than any chip bowl would.
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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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