Cinnamon Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crispy, satisfying, and packed with plant-based protein in a way that feels more like a treat than a health food. These get tossed in olive oil, smoked paprika, cumin, garlic powder, and a touch of cayenne before hitting a hot oven, so the flavor is bold and smoky right from the start. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets scattered over the hot beans straight out of the oven — bright, zesty, and completely addictive. Patting the beans thoroughly dry before roasting is the key step that takes them from chewy to genuinely crunchy, so don't skip it. For anyone avoiding cinnamon, this recipe is naturally a safe zone — the entire spice lineup is cumin, smoked paprika, garlic powder, and cayenne, with zero warm baking spices anywhere in sight. That makes it a great option for snacking, topping salads, or just keeping a bowl on the counter for when hunger strikes. Simple ingredients, big payoff.
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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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