This recipe was contributed by Miggs McTaylor, author of Call Me Ishbel. The website focuses on whole food plant-based meals, travel and the art of being. Head over there to check out some more delicious recipes from him!

Most people are aware of the quote “you eat with your eyes”!

Well, these ingredients could be chopped up and stewed together in a one-pot for a meal, or with a little more effort, attractively plated and served as a tasty meal. Of course, we prefer the latter.

This dish is comprised of three elements. Each part can be prepared ahead of serving; this is ideal if you plan to entertain and want to make an impressive dish look effortless. But all three components can also be enjoyed individually and make great additions to your vegan repertoire.

The black turtle bean hummus is tasty as a dip, or spread on toast. The harissa roasted cauliflower could be added to a salad or a side dish. And last, but not least, the kumara steaks (which are really just giant flat sweet potatoes) are something interesting to throw on the BBQ in summer, or grill inside.

Individually they’re incredibly tasty – together they are colourfully and deliciously impressive.

PS. Don’t be afraid of the word kumara! It is simply Maori for sweet potato.

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Kumara Steaks with Harissa Roasted Cauliflower & Black Turtle Bean Hummus

A great recipe - something interesting to throw on the BBQ this summer. 

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Course

Keyword: BBQ, entree, healthy

Ingredients

Black Turtle Bean Hummus

• 400 g can cooked black turtle beans
• 2 tbsp lemon juice
• 0.25 tsp fine sea salt
• 0.5 tsp hot smoked paprika
• 0.5 tsp ground cumin
• 1 tbsp extra virgin olive oil

Harissa Roasted Cauliflower

• 1 head of cauliflower
• 1-2 tbsp harissa paste
• 2 tbsp olive oil
• 1 lemon, juice and zest
• 1 pinch sea salt
• 1 tsp olive oil

Kumara Steaks

• 1 large kumara (sweet potato) 1 between 2 people
• 1 tsp olive oil
• 1 pinch sea salt

Instructions

Black Turtle Bean Hummus

• Put all ingredients in a food processor (or use a stick blender to make a smooth puree). If using home-cooked unsalted beans, you may need to adjust the seasoning.

Harissa Roasted Cauliflower

• Preheat your oven to 200°C/400°F/gas 6.
• Trim the outer leaves and base from the cauliflower, trim off florets, then cut into bitesize pieces.
• Put harissa paste, olive oil, lemon juice and zest into a mixing bowl and stir to combine, toss the cauliflower florets in the mixture to coat. Season with sea salt and pepper of choice.
• Roast 30 minutes or until tender, Toss cauliflower/shake the baking tray after 10 minutes to ensure even roasting.

Kumara Steaks

• Slice kumara into 1cm thick slices lengthwise.
• Brush or spray with olive oil.
• Season with sea salt.
• Heat griddle pan to medium heat, place each slice on the griddle for 5-7 minutes each side (or until there are black char lines). Finish in the oven until tender.

Notes

To serve:

Place a kumara steak on a plate, spread with black turtle bean hummus and top with florets of harissa roasted cauliflower. A side of greens and sprinkle of salty green olives finish the dish nicely.

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