Can this be made ahead of time?

Yes! Once the beans are prepared and cooled, place in an airtight container and store the beans in the fridge for up to 5 days. To reheat, heat up in a saucepan or in the microwave until warmed through. You can prep the sweet potatoes and store in a separate airtight container in the fridge for up to 3 days, but do note that the sweet potatoes will soften and benefit a lot from being reheated in the oven before enjoying again.

How do I reheat the potatoes?

Whether you are reheating the sweet potatoes or one of the recommended substitutes, you can reheat them in the air fryer, a toaster oven or a regular oven. Just spread them out in an even layer before baking for 5 minutes at 350F to heat them through and crisp the exterior up slightly.

Can I make this gluten-free?

Yes. The sweet potatoes and soup base are all gluten-free as written. Just serve the chickpeas and potatoes with a gluten-free bread or along with gluten-free grains like quinoa, rice or gluten-free pasta.

Creamy Sun-Dried Tomato Beans

Description

These creamy Sun-Dried Tomato Beans gives a ton of warm comfort while delivering on flavor. Topped with smoky roasted sweet potatoes and a lemony cream sauce.

Ingredients

Scale

Roasted Sweet Potatoes

1 medium sweet potato, peeled and cubed
2 tsp cornstarch
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp onion powder
1 1/2 tbsp avocado oil

Sun-Dried Tomato Chickpeas

1 tbsp avocado oil
2 shallots, minced
1 red bell pepper, finely diced
6 cloves garlic, grated or crushed with a garlic press
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp dry thyme
1 pint of cherry tomatoes
1/4 cup jarred sun-dried tomatoes packed in oil, julienned
2 tbsp nutritional yeast, optional
2 cups vegetable broth
2, 15 oz cans of chickpeas, rinsed and drained

Lemon Tahini Sauce

2 tbsp tahini
2 tbsp plain unsweetened plant-based yogurt
Zest and juice of half a lemon
2 tsp maple syrup
Kosher salt

To serve: fresh minced parsley and whole grain crusty bread

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Instructions

Preheat the oven to 425F. Place the sweet potatoes on a baking sheet with the cornstarch, paprika, coriander, onion powder and a generous pinch of salt. Toss to evenly coat then spread out in a single even layer on the tray, giving some space between the potatoes to roast. Place in the oven to bake for 30 minutes, tossing half way.
While the potatoes bake, heat the remaining oil in a large skillet or Dutch oven over medium low heat. When the oil is hot, add the shallots along with a pinch of salt and sauté for about 2 minutes. Stir in the bell pepper and continue to sauté until the pepper has softened and the shallots are translucent.
Add the garlic then continue to sauté until fragrant. Stir in the seasonings, cherry tomatoes and sun-dried tomatoes then continue to stir occasionally until the cherry tomatoes start to cook down and blister, about 6-8 minutes.
Once the tomatoes have softened and burst, pour in the nutritional yeast and vegetable broth. Use an immersion blender to blend the base to your desired level of creaminess (or add some of the contents of the stew base to a blender cup and blend).
Stir in the chickpeas then bring everything to a simmer. Cover and allow to cook for 10-15 minutes.
In a small bowl, combine the tahini, yogurt, lemon zest and juice, maple syrup and a generous pinch of salt. Stir well until the sauce starts to thicken then stir in 2 tbsp of water to thin it out. If still too thick, feel free to stir in water 1 tablespoon at a time until desired consistency is reached. Once the chickpeas are done simmering, stir in 2 tablespoons of the cream sauce into the chickpeas.
To serve, portion your chickpeas between bowls then top with a handful of the roasted sweet potato chunks. Drizzle with more of the cream sauce and garnish with fresh parsley as desired and serve with bread.

Notes

Spread the potatoes out on the pan in a single layer. This includes making sure the potatoes are placed cut side down and spread out enough that the potatoes have space between each other. This will ensure an even sear that will give you a nice crust around the potato as it bakes.

Adjust the broth based on your preference. I used 2 cups of broth, but you can add more if you want the chickpeas to be more of a thin brothy consistency.

Use a different vegetable topping. Feel free to change up what you top your chickpeas with. So if you are not a fan of sweet potatoes, try making this with some other roasted vegetables like carrots, squash, cauliflower or even broccoli.

Blend the broth base to your liking. For very smooth and creamy, blend all of it until smooth. If you want it a little chunky, blend half and leave some of the tomato chunks behind for texture.

Instead of the lemon tahini yogurt sauce, you can opt for some vegan cream or a homemade cashew cream to drizzle over top. For the cashew cream, soak 1/2 cup of raw cashews (or sunflower seeds). Drain then add the cashews to a blender cup with 1/2 cup water and the zest and juice of half a lemon. Blend until smooth then use it to drizzle over your chickpeas.