Pregnancy Friendly Cilantro-Lime Roasted Broad Beans
Crunchy, zesty, and packed with plant-based protein, these roasted fava beans are the kind of snack that disappears fast — and for good reason. Broad beans are a fantastic source of folate, which makes them a genuinely smart choice during pregnancy when nutritional needs are higher than usual. Tossed in olive oil with cumin, smoked paprika, and garlic powder before hitting a hot oven, they roast up golden and satisfyingly crispy without any deep frying involved. The finishing touch of fresh lime juice, lime zest, and chopped cilantro added straight out of the oven gives every bite a bright, herby pop that keeps things feeling light and fresh. Patting the beans completely dry before roasting is the real secret to that addictive crunch — don't skip it. The cayenne is totally optional, making it easy to dial the heat up or down depending on what sounds good to you right now. Serve them as a snack, toss them over a salad, or just eat them straight from the bowl — no judgment here.
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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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