Breastfeeding Friendly Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that feel indulgent but are genuinely packed with the kind of nutrition that matters when you're feeding both yourself and a baby. Fava beans are a solid source of plant-based protein and folate, two things that stay important well beyond pregnancy, and this preparation makes them genuinely craveable rather than just virtuous. The trick is patting the beans completely dry before they hit the oven — that extra step is what transforms a can of humble legumes into something shatteringly crisp and golden. Smoked paprika and cumin give them a warm, smoky backbone, while the fresh lime juice and zest added straight out of the oven keep everything bright and lively. A scatter of fresh cilantro at the end ties it all together with a little herby freshness. These are fantastic as an afternoon snack, tossed over a grain bowl, or just eaten straight off the baking sheet while they're still warm — no judgment. Simple, satisfying, and easy to throw together on a busy day.
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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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