Kumara Steaks with Harissa Cauliflower & Turtle Bean Hummus

A plate of Kumara Steaks with Harissa Roasted Cauliflower and Black Turtle Bean Hummus served with Olives and Lettuce

Most people are aware of the saying “you eat with your eyes”, these ingredients could be chopped up and stewed together in a one-pot for a meal, or with very little effort, attractively plated. Kumara steaks with turtle bean hummus and harissa cauliflower is a dish comprised of three elements, each one can be prepared ahead of serving; this is ideal if you plan to entertain and want to make an attractive plate of food look effortless.

All three components can also be enjoyed individually and make great additions to your vegan recipe repertoire, the turtle bean hummus is a tasty dip, spread for toast or a wrap. The harissa roasted cauliflower could be added to a salad or a side dish for any dinner table. Last, but not least, the kumara steaks (which are really just giant flat oven chips) are something interesting to throw on the BBQ this summer.

Individually they’re incredibly tasty – together they are colourfully (and tastily) impressive.

Kumara Steaks with Harissa Cauliflower & Turtle Bean Hummus

Turtle Bean Hummus


  • 400g can/ 1 cup cooked turtle beans
  • 2 Tbsp lemon juice
  • 1⁄4 tsp fine sea salt
  • 1⁄2 Tsp hot smoked paprika
  • 1⁄2 tsp ground cumin
  • 1 Tbsp extra virgin olive oil


Put all the 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 Cauliflower


  • 1 head of cauliflower
  • 1-2 Tbsp harissa paste
  • 2 Tbsp olive oil
  • juice and zest of 1 lemon
  • sea salt
  • olive oil


Preheat your oven to 200°C/400°F/gas 6.

Trim the florets off the cauliflower, cut larger florets into bite-sized pieces.

Combine harissa paste, olive oil, lemon juice and zest into a mixing bowl,  toss the cauliflower florets in the mixture to coat. Season with sea salt and pepper of choice.

Roast 30 minutes or until tender, turn the cauliflower partway through cooking to ensure even roasting.

Kumara Steaks


  • 1 large kumara aka sweet potato per 2 people
  • olive oil
  • sea salt


Slice kumara lengthwise into 1cm thick slices. Brush or spray with olive oil and season with sea salt.

Heat griddle pan to a medium heat, place each slice on the griddle for 5-7 minutes each side or until there are black char lines, finish baking in the oven until tender.


Bake oiled kumara slices in the oven on a baking paper-lined tray for 15-20 minutes or until cooked.

To serve:

Place a kumara steak on a plate, spread with 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.

If you’re a fan of cauliflower or want to try another type of vegetable steak you could try this recipe or try a salad of Roasted Kūmara with Fig & Chilli.

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