Seed Oil Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crunchy, satisfying, and packed with plant-based protein in a way that feels more like a treat than a health food. The secret to getting that deep golden crunch is patience with the drying step: thoroughly patting the beans dry before they hit the oven makes all the difference between crispy and chewy. Extra virgin olive oil does all the heavy lifting here, coating every bean in a clean, fruity fat that roasts beautifully without the off-flavors that refined seed oils can leave behind. Smoked paprika, cumin, and a whisper of cayenne build a warm, smoky backbone, while the lime juice and zest added straight out of the oven give the whole batch a bright, citrusy lift that keeps you reaching back into the bowl. Fresh cilantro scattered over the top ties everything together with a pop of herby freshness. These are the kind of snacks that disappear fast at a party, but they're just as good tucked into a lunchbox or scattered over a salad for extra crunch.
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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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