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Easy, quick-cooking (30 mins), Saucy Cilantro Lime Tahini Noodles with Honey’d Sweet Potatoes. These are the perfect saucy noodle to enjoy any night of the week. Warm rice noodles tossed in a spicy, slightly salty cilantro-lime tahini sauce and served with honey roasted sweet potatoes and vibrant greens. These noodles are colorful, healthy, and beyond good. Incorporate this into your weekly dinner rotation and enjoy the leftovers (warm or cold) for lunch the following day.

overhead photo of Saucy Tahini Noodles with Honey'd Sweet Potatoes

One of my favorite easy dinners to make on busy nights is a bowl full of extra saucy peanut noodles. It’s a recipe I’ve been making since my early days of cooking, though over time I’ve really simplified the ingredient list and process.

Recently, however, I’ve been enjoying incorporating tahini (ground up sesame seeds) into more recipes. Not only is tahini a great alternative for anyone with peanut allergies, it’s also just as delicious as peanut butter. Of course, the flavors are different, but each is special and unique in their own way.

Tahini is much more of a neutral flavor and can be used in a variety of recipes. I’ve been getting creative with it and using tahini to create creamy salad dressings and sauces. But I’ve yet to do the obvious and make a saucy tahini noodle. Until now. And you guys? While these noodles took some extra effort to perfect, they’re insanely delicious, super easy, and healthy too. If I wasn’t in LA tonight, I would surely be making a bowl on my Instagram stories…but don’t worry, as soon as I return home I will. I am already looking forward to it.

These noodles are so good. The perfect warm, saucy, but healthy noodles to enjoy while cozied on the couch after a day of travel.

prep photo of tahini sauce in bowl

Here are the steps.

This recipe comes together quickly and requires a base of mostly pantry staple ingredients…with the addition of sweet potatoes, greens, fresh basil, and cilantro.

You’ll want to start with the sweet potatoes, as they take the longest time to cook. But while the potatoes roast, get to work on the noodles. The noodles come together in minutes and require almost no cooking.

Once the potatoes are done, toss on the greens, and put it all together. Simple. Simple.

Honey'd Sweet Potatoes after roasting sitting on sheet pan

Now, let me tell you about the sweet potatoes…

These sweet potatoes are extra special. I didn’t just roast them with salt and pepper. Instead, I decided to roast them the addition of sweet honey and spicy chili flakes. You guys know me and you know my favorite combo is salty, spicy, plus just a little sweet. So this is a very natural pairing for me.

As the sweet potatoes roast, the honey caramelizes on the edges creating the perfect crispy on the outside, but soft (almost buttery) inside. Truth? The sweet potatoes alone are reason enough to make this recipe. I find them to be addictingly delicious.

My best piece of advice when it comes to the sweet potatoes? Double this portion of the recipe. Honestly…these sweet potato rounds are like candy, you won’t be able to stop eating them.

overhead close up photo of Saucy Tahini Noodles with Honey'd Sweet Potatoes

While the potatoes roast, make the noodles.

The base of the noodles is made up of mostly pantry staple ingredients…tahini, soy sauce, chili paste, and plenty of ginger and garlic. It’s blended together, tossed over warm rice noodles, and finished with a touch of lime juice, fresh basil and plenty of cilantro too.

The tahini keeps the sauce creamy and slightly nutty, while the soy sauce adds just the right amount of saltiness. I find the fresh herbs to really tie everything together and complete the Asian inspired flavors.

side angled photo of Saucy Tahini Noodles with Honey'd Sweet Potatoes

Finish it up…

Finish this dish up with my favorite toppings…sliced cucumber, toasted sesame seeds, roasted peanuts, green onions, and a touch more cilantro, plus a little lime juice too.

It’s fresh, but cozy, and the easiest 30 minute dinner to make any night of the week. The added bonus to this recipe is that these noodles are great when enjoyed warmed or cold. This makes them perfect for Sunday meal prep or just enjoying the leftovers for lunch the following day.

I don’t love using the word perfect, but this recipe is pretty close to it. It’s heavy on the noodles and sauce, a little spicy, but balanced with the perfect amount of sweetness and crispiness from the sweet potatoes. It’s made extra colorful (and healthy) with a good amount of greens. An all-around simple and easy dish to create. As I like to say, nothing not to love!

So…how about Thursday Night Noodles with a side of sweet potatoes? Mmmm!

overhead close up photo of Saucy Tahini Noodles with Honey'd Sweet Potatoes

Lastly, if you make these Saucy Tahini Noodles with Honey’d Sweet Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Saucy Tahini Noodles with Honey'd Sweet Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 469 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 425 degrees F. On a rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, honey, crushed red pepper flakes, and a pinch each of salt and pepper. Arrange in an even layer. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking, until the potatoes are caramelized. During the last 5 minutes of cooking, add the greens to the sheet pan and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Cook until wilted.
    2. Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package directions.
    3. Combine in a food processor the tahini, soy sauce, sesame oil, honey, chili paste, ginger, garlic, and 1/4 cup water. Pulse until combined and smooth, adding additional water as needed to thin the sauce. Pour the sauce over the hot noodles. Add the lime juice, basil, and cilantro, tossing to combine.
    4. Divide the noodles between bowls. Top with sweet potatoes and greens. Sprinkle on sesame seeds and finish with cucumbers. Enjoy warm or at room temp.
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  1. 4 stars
    Flavors were all there, but wish the sauce was thicker! My sauce came out runny. Not sure if it was the brand of tahini I used? This was the first time I’ve use tahini and not sure how thick it is with other brands. I followed the recipe adding the 1/4 cup water, and did not add any more water. Any tips on how to thicken the sauce?

    1. Hey Karol,
      Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! Next time I would use less water, You could try simmering the sauce on the stove to thicken it. xT

    1. Hey Felicia,
      Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan

  2. 5 stars
    The creamy tahini sauce with the sweet and savory, warm sweet potatoes are delicious, but then add the cold crispy crunch of the cucumbers and omg. Even though the recipe is filled with ingredients that are really good for you, it’s hard not to feel guilty because it tastes so indulgent. Love it.

  3. Fantastic flavors – not too spicy to serve to company, and so nice to have a one dish meal for easy cleanup! It looks exotic and makes me feel like a decent cook!

    1. Hey Shelley,
      Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! xT

  4. 5 stars
    A new favorite! Even our picky 8 year old loved it. Will definitely double those yummy sweet potatoes next time. We don’t keep chili paste stocked in our fridge but sriracha was a great substitute.

  5. 5 stars
    so delicious, I used gochujang as my chili element and also added an over easy egg. a dish that feels indulgent but healthy at the same time

  6. 5 stars
    One of my favorites! We are having a huge snow storm in Ohio so I’m making these as a comfort meal. 🙂 I also add cooked chicken and extra sauce for a bit more protein.

    1. Hey Haley,
      Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT

  7. 5 stars
    Tieghan, we loved this dish. The flavor and textures were perfect together. I used carrots as I didn’t have sweet potatoes. Will use them again when I make this (often).
    Btw, you are my husband’s favorite. Great recipes. ???

    1. Hey Jan,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT

  8. The flavors here were great, but I used Ramen noodles and they were not substantial enough for this. What type do you use here?

      1. Hi Brittany,
        Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT

    1. Hey Anne,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

    1. Hey Sila,
      Either one will work for this recipe, please let me know if you give it a try! xTieghan

  9. This has become my and my entire family’s favorite recipe! I make it almost weekly and add some other veggies sometimes!

    1. Hey Jo,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan