Name: Creamy Sun-Dried Tomato Beans Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 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; 2 tbsp tahini; 2 tbsp plain unsweetened plant-based yogurt; Zest and juice of half a lemon; 2 tsp maple syrup; Kosher salt

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Get ready to fall in love with a plant-based dish that’s as hearty and comforting as it is downright irresistible: Creamy Sun-Dried Tomato Beans. By mingling mellow chickpeas and sweet blistered tomatoes in a sun-dried tomato–infused sauce, then crowning it all with smoky roasted sweet potatoes and a zippy lemon-tahini drizzle, this meal brings satisfying textures and layers of bright, savory flavor. Whether you need a cozy weeknight dinner or crave a show-stopping vegan main, you’ll find yourself coming back to this recipe again and again.

Creamy Sun-Dried Tomato Beans Recipe - Recipe Image

Ingredients You’ll Need

Part of what makes Creamy Sun-Dried Tomato Beans such a staple is that everything you need is probably already in your vegan pantry and produce drawer. Each ingredient plays a special role—building color, lending smoky depth, or adding a creamy finish that ties it all together.

Sweet potato: Roasted until caramelized, these cubes add sweet flavor and toothsome texture to each bite.
Cornstarch: Helps the sweet potatoes achieve extra crispiness in the oven.
Smoked paprika: A key seasoning for both the beans and potatoes, this brings bold, smoky undertones.
Ground coriander: Elevates the flavor profile with a note of lemony warmth.
Onion powder: Adds savory richness to the roasted potatoes.
Avocado oil: Helps everything roast and sauté beautifully, with a neutral flavor and high smoke point.
Shallots: Milder than onions, shallots provide a sophisticated, mellow pungency at the base of the beans.
Red bell pepper: For pops of color and sweetness in every spoonful.
Garlic: Six cloves may sound like a lot, but it mellows out and infuses that classic umami flavor throughout.
Dry thyme: Lends an earthy herbal note that pairs perfectly with tomatoes.
Cherry tomatoes: These mini tomatoes blister down to a juicy, saucy base, intensifying their flavor as they cook.
Sun-dried tomatoes (oil-packed): The stars of creamy sun-dried tomato beans, they infuse the dish with tangy, savory complexity.
Nutritional yeast (optional): A sprinkle makes things extra savory and adds a touch of cheesiness—totally optional, but delicious.
Vegetable broth: The cooking liquid that becomes the creamy sauce after blending.
Chickpeas: The heart of the dish; protein-rich and satisfyingly meaty.
Tahini: Nutty and rich, its creamy texture is perfect for the zesty drizzle.
Plain unsweetened plant-based yogurt: Brings subtle tang and silkiness to the sauce.
Lemon zest and juice: Add floral notes and brightness that offset the richness of the beans.
Maple syrup: Just a touch balances the savory and tart flavors in the sauce.
Kosher salt: Every layer needs the right amount of salt to make the flavors pop.
Fresh parsley: The finishing garnish adds color and fresh, herbal lift.
Crusty whole grain bread: Ideal for mopping up the luscious sauce and rounding out the meal.

How to Make Creamy Sun-Dried Tomato Beans

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to 425F. Toss the sweet potato cubes with cornstarch, smoked paprika, ground coriander, onion powder, a generous pinch of salt, and avocado oil. Spreading them out in a single layer (with some space between pieces) ensures they roast up beautifully golden and crisp rather than steaming. Bake for 30 minutes, flipping the pieces halfway so every side gets caramelized and irresistible.

Step 2: Sauté the Aromatics

While the potatoes roast, heat avocado oil over medium-low in a large skillet or Dutch oven. Add the minced shallots with a pinch of salt and sauté for about two minutes until fragrant and just turning translucent. Next, add diced red bell pepper and cook an additional few minutes, softening the peppers and building the flavor base for your beans.

Step 3: Build That Sun-Dried Tomato Sauce

Stir in your garlic—six big cloves, trust the process—and let it sizzle until fragrant. Sprinkle in smoked paprika, coriander, thyme, then add both the cherry tomatoes and sun-dried tomatoes. Let everything bubble away, stirring occasionally for 6 to 8 minutes, until the cherry tomatoes soften, burst, and start melding with the rest. Your kitchen will smell amazing at this point!

Step 4: Blend for Creaminess

Pour in the vegetable broth and a sprinkle of nutritional yeast (if using), then use an immersion blender right in the pot to whiz everything together, making a sauce as creamy or as chunky as you like. If you prefer a bit more texture, just blend half and leave some tomato-y pieces for contrast.

Step 5: Simmer the Chickpeas

Add the chickpeas to the pan and gently stir. Bring everything to a simmer, cover, and let cook gently for 10 to 15 minutes so the chickpeas drink up the flavorful sauce and everything thickens up to perfection.

Step 6: Whip Up the Lemon Tahini Sauce

While the beans simmer, make your luscious lemon tahini sauce. In a small bowl, mix tahini, yogurt, lemon zest and juice, maple syrup, and a pinch of salt. Stir well until thick, then gradually add a bit of water to thin until pourable. The brightness of this sauce is what sets Creamy Sun-Dried Tomato Beans apart from the crowd.

Step 7: Finish and Serve

Once the chickpeas are tender and the sauce has thickened up, stir a bit of your lemon tahini sauce right into the pan for extra silkiness. Spoon everything into bowls, layer on generous handfuls of smoky sweet potatoes, drizzle with more lemon tahini, and shower with minced parsley. A hunk of crusty bread on the side is practically a must!

How to Serve Creamy Sun-Dried Tomato Beans

Garnishes

A flurry of fresh minced parsley really lifts the whole dish, popping against the rich reds and golds. You can also add a sprinkle of chili flakes for heat, or lemon zest for extra zing. A cracked black pepper finish delivers another punch of flavor if that’s your style.

Side Dishes

Creamy Sun-Dried Tomato Beans have a complete feel all on their own, but a thick slice of whole grain bread for dunking is always a welcome addition. For a full spread, pair with a crisp green salad tossed in a tangy vinaigrette, or tuck spoonfuls into warm pitas alongside roasted veggies.

Creative Ways to Present

Beyond the classic bowl, you can spoon Creamy Sun-Dried Tomato Beans onto toasted sourdough for a riff on beans on toast, or pile into baked sweet potatoes for extra plant-powered comfort. They also make a standout topping for grain bowls, and leftovers thicken up enough to work well in wraps or as a warm filling for stuffed peppers.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring to an airtight container. The chickpeas and sauce will keep well for up to 4 days in the refrigerator. Keep the roasted sweet potatoes and any remaining lemon tahini sauce stored separately for best texture.

Freezing

Creamy Sun-Dried Tomato Beans freeze beautifully! Spoon the beans (minus sweet potatoes and tahini sauce) into freezer-safe containers, leaving some space for expansion. They’ll keep their best flavor up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the beans on the stovetop over medium heat, adding a splash of broth or water to loosen up the sauce if needed. Sweet potatoes can be reheated in the oven or toaster oven until hot and crisped again. The lemon tahini sauce is best drizzled cold or at room temperature.

FAQs

Can I use white beans instead of chickpeas?

Absolutely! Cannellini or great northern beans work beautifully as a swap for chickpeas, delivering an extra creamy result and soaking up all that sun-dried tomato flavor.

Is there a substitute for sun-dried tomatoes if I can’t find them?

If you’re out of sun-dried tomatoes, try using roasted red peppers or even a thick tomato paste—it won’t be quite the same, but it will still be tasty and satisfying.

Can I make Creamy Sun-Dried Tomato Beans oil-free?

Yes! Roast the sweet potatoes on parchment with a splash of broth or aquafaba, and dry sauté the aromatics, adding a little extra broth if they start to stick. The texture and flavor will still be delightful.

Is this dish gluten-free?

The base of Creamy Sun-Dried Tomato Beans is completely gluten-free. Just be sure to serve it with gluten-free bread or skip bread entirely if needed for your guests.

What non-dairy yogurt do you recommend?

Look for a plain, unsweetened almond, coconut, or soy yogurt for the best flavor balance in your lemon tahini sauce. Avoid flavored varieties, as they can change the flavor of your drizzle.

Final Thoughts

There’s something so gratifying about scooping up a bowl of Creamy Sun-Dried Tomato Beans—the way the smoky sweet potatoes, luscious chickpeas, and bright lemon sauce come together is unbeatable. Give this recipe a try, and let it bring cozy, vibrant comfort to your table. I can’t wait for you to discover your own favorite way to enjoy it!