Low Iodine Cilantro-Lime Roasted Broad Beans
Crunchy, smoky, and bright with citrus, these roasted fava beans are the kind of snack that disappears fast. A squeeze of fresh lime juice and a shower of chopped cilantro hit the beans right out of the oven, locking in that punchy, herby flavor before they finish crisping on the pan. The seasoning blend — cumin, smoked paprika, garlic powder, and a whisper of cayenne — builds real depth without relying on any of the processed sauces or condiments that can quietly sneak iodine into an otherwise clean dish. Canned broad beans work beautifully here, and since they're rinsed and patted completely dry before roasting, you get that satisfying crunch that makes them genuinely addictive. The whole process is straightforward, and the result is a boldly seasoned, plant-based snack that feels indulgent without any of the ingredient guesswork. Serve them warm as an appetizer, toss them over a salad for texture, or just eat them straight from the bowl — no judgment.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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