Pescatarian Cilantro-Lime Roasted Broad Beans
Roasted broad beans might just be the most satisfying snack you're not making yet — crispy, golden, and packed with plant-based protein that keeps you going long after the bowl is empty. Canned fava beans get tossed in olive oil and a bold spice blend of cumin, smoked paprika, garlic powder, and a whisper of cayenne before hitting a hot oven until deeply golden and irresistibly crunchy. The real magic happens at the end, when a hit of fresh lime juice and zest plus a shower of chopped cilantro land on the still-hot beans, perfuming every single one with bright, citrusy flavor. Patting the beans completely dry before roasting is the key step that separates a truly crisp result from something soft and chewy — don't skip it. These are endlessly snackable straight from the bowl, but they also work beautifully as a crunchy topping for salads or grain bowls. Everything here is whole, simple, and naturally free from meat, making it an effortless fit for a pescatarian lifestyle without any substitutions or workarounds required.
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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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