Looking for a plant-based dish that’s as stunning on the plate as it is satisfying to eat? Meet your new favorite: Broccoli Steak with Beetroot Hummus. This vibrant, nutrient-rich recipe transforms humble vegetables into a restaurant-worthy dish that delivers big on flavor, texture, and health benefits. With smoky, seared broccoli steaks laid over a velvety beetroot hummus and topped with a zesty homemade vinaigrette, every bite is a delicious balance of earthy, tangy, and slightly spicy notes.
But don’t let the beauty of this dish fool you—it’s packed with powerful nutrition. Broccoli is rich in fiber, antioxidants, and plant compounds that support heart health and detoxification. Beetroot adds a natural sweetness while boosting endurance, circulation, and liver health. Chickpeas and tahini provide plant-based protein, healthy fats, and a range of essential minerals, making the hummus not only creamy and flavorful, but also deeply nourishing.
Garlic and lemon round out the benefits, offering immune support, cancer-fighting properties, and skin-boosting vitamin C. Whether you’re serving this up as a weeknight dinner, a meal-prep centerpiece, or a special occasion side, Broccoli Steak with Beetroot Hummus is proof that wholesome eating can be bold, beautiful, and totally satisfying.
Recipe
Serves 4
For the beetroot hummus:
8.8 oz (250g) cooked beets
14 oz. (400g) canned chickpeas (retain some liquid)
4 tbsp. tahini
1 tbsp. ground cumin
juice of 1 lemon
2 cloves garlic
For the broccoli steaks:
1 large broccoli, cut into 4 steaks
For the vinaigrette:
1 tsp. red chili, finely chopped
2 tbsp. fresh parsley, chopped
1 tsp. agave syrup (Optional)
How to Prepare
Prepare the beetroot hummus by blending the beets, chickpeas, tahini, cumin, lemon juice, garlic and a splash of chickpea liquid in a food processor until smooth. Season with salt.
Heat 1 tbsp. olive oil in a frying pan over medium-high heat. Sear the broccoli steaks on each side for 5 minutes, until tender and golden. Season with salt and pepper.
For the vinaigrette, whisk together 3 tbsp. olive oil, 2 tbsp. balsamic vinegar, chili, parsley and agave syrup. Season to taste with salt & pepper.
To serve, spread the hummus on a plate, top with broccoli steaks and drizzle over vinaigrette.
