Dairy Free Cilantro-Lime Roasted Broad Beans
Roasted fava beans are one of those snacks that feel almost too simple to be this satisfying — and yet here we are. Canned broad beans get tossed in olive oil, smoked paprika, cumin, garlic powder, and a whisper of cayenne before hitting a hot oven until they turn deep golden and irresistibly crunchy. The real magic happens right out of the oven, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the hot beans, locking in that bright, zesty finish. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — just straightforward pantry staples doing serious work. The key move is patting those beans completely dry before seasoning; moisture is the enemy of a good crisp, and a few extra seconds with a kitchen towel makes all the difference. These are equally at home as a party snack, a salad topper, or something you eat standing over the baking sheet before they even make it to a bowl. Bold, smoky, tangy, and plant-powered — this one earns a permanent spot in the rotation.
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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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