Grilled Kidney Beans and Lotus Root Skewers
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a simple and delicious recipe I've been making lately that always impresses at summer gatherings. Grilled kidney beans and lotus root skewers are incredibly budget friendly because both ingredients are inexpensive and filling. The kidney beans are packed with protein and fiber, making them wonderfully satisfying, while the lotus root adds a delightful crunch and unique texture. The whole thing comes together in under an hour, and the smoky paprika with fresh lime and cilantro creates such a vibrant flavor profile. Whether you're looking for a vegetarian main course or an elegant side dish, these skewers deliver serious taste without any fuss.
Ella x
Ingredients
- 473 mlkidney beans(Soaked and drained)
- 1 mediumlotus root(Peeled and sliced)
- 2 tablespoonsolive oil
- 1 teaspoonlemon zest
- 2 clovesgarlic(Minced)
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- 1 teaspoonsalt
- 1 teaspoonpepper
- 237 mlcilantro(Chopped)
- 1 mediumlime(Cut into wedges)
Detail level
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
In a large bowl, combine olive oil, lemon zest, minced garlic, smoked paprika, cumin, salt, and pepper.
Tip: Whisk until well combined.
- 3
Add soaked and drained kidney beans and sliced lotus root to the bowl.
Tip: Toss to coat evenly.
- 4
Thread the coated kidney beans and lotus root onto skewers.
- 5
Grill the skewers for 10-12 minutes, flipping occasionally, until the beans are tender and the lotus root is crisp.
Tip: Brush the skewers with any remaining marinade during grilling.
- 6
Remove from the grill and let cool slightly.
Tip: Sprinkle with chopped cilantro.
- 7
Serve with lime wedges for squeezing over the skewers.
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