Vegan Cilantro-Lime Roasted Broad Beans
Crunchy, smoky, and bright with citrus, these roasted fava beans are the kind of snack that disappears fast. A generous coat of cumin, smoked paprika, garlic powder, and a whisper of cayenne gives each bean serious depth before it even hits the oven. The real trick is patting the beans completely dry before roasting — that extra step is what takes them from soft and chewy to genuinely crispy and satisfying. Once they come out of the oven, a hit of fresh lime juice, lime zest, and chopped cilantro wakes everything up with a punchy, herby finish. Plant-based eaters will love that this snack is built entirely from pantry staples and whole ingredients — no dairy, no eggs, no compromises. It works just as well as a party appetizer as it does a solo afternoon snack straight from the bowl.
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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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