Grilled Kidney Beans and Lotus Root Skewers

Name: Grilled Kidney Beans and Lotus Root Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups kidney beans; 1 medium lotus root; 2 tablespoons olive oil; 1 teaspoon lemon zest; 2 cloves garlic; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup cilantro; 1 medium lime

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

Difficulty

Easy

Gluten-FreeVegan

(0)

Ingredients

Servings:

473.18 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
236.59 mlcilantro(Chopped)
1 mediumlime(Cut into wedges)

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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