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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.
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.
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.
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.
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.
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!
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
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.
Ingredients
- 2 small sweet potatoes, sliced into 1/4 inch rounds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- crushed red pepper flakes
- kosher salt
- 8 ounces rice noodles or long cut pasta
- 1/2 cup tahini
- 1/2 cup low sodium soy sauce or tamari
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 tablespoon chili paste (I use sambal oelek)
- 2 inches fresh ginger, grated
- 2 cloves garlic, minced or grated
- juice from 1 lime
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 1 bunch Tuscan kale spinach or bok choy, chopped
- sliced cucumbers and toasted sesame seeds, for serving
Instructions
- 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.
Making tomorrow and using green beans so my kids eat it! Ill post how they liked it tomorrow! Love that i have found you and bought both cook books already
Wow that is so amazing! I am so glad you found my blog as well, and I hope you love my books! Thank you so much Sandy! xTieghan
Made this last night – so yummy! Forgot to get basil, so used double cilantro. Used half bok choy and half spinach. Didn’t see the part about adding the greens to the sweet potatoes until too late, so I just cooked the bok chop with the noodles for a bit. Next time I’ll have to follow the directions properly and see if it’s even better!!
I am so glad you still enjoyed this Lisa! I hope it turns out better for you next time! xTieghan
Could you add chicken to this recipe? I have people who like their animal protein =)
Sure! Shredded chicken would be a great additional to these noodles. Just toss the chicken with the sauce + noodles. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This recipe was easy to make and tasted great.
Thank you so much Laurie! xTieghan
So I am in my third trimester and ALL I have been wanting are noodles with thai peanut or honey garlic or saucy soy something and these were PERFECT. I went to the store and forgot tahini so ended up subbing almond butter and it was still delish! My toddler even approved.
Aw that is so amazing to hear! I am so glad you both enjoyed this recipe, Brittany! Thank you! xTieghan
yum, love this, always love sweet potatoes, but these other ingredients are wonderful too, thank you
Thank you Sabrina! xTieghan
I made this tonight and it was delicious!! Will definitely make it again.
Thank you Sarah! xTieghan
I made this tonight. New to rice noodles I could have cooked a bit longer and I followed package directions which told me to rinse with cold water not seeing in HBH directions til late to keep noodles hot. Sauce was a bit hon but probably did not stir enough before adding. BUT THATS OK because more sauce to eat later! This is a great recipe can’t wait to try again.
Thank you so much Lisa! I am so glad you enjoyed this! xTieghan
I happened to have some of the ingredients on hand so I made a version of this for lunch! I added zoodles to the rice noodles, swapped the sweet potato for butternut squash, and used green onions instead of the basil/cilantro but it was still super delish! I’m sure the original version is even better. Thanks!!
Sounds amazing! I am so glad you enjoyed this Sarah! Thank you! xTieghan
I packed this for my lunch, and it delivered! The crunchy greens paired with the sweet potatoes and spicy noodles was yummy! I will be making this again and again!
That is so great! Thank you for trying this recipe Amy! xTieghan
Looks yummy. I really like the posts that are a list of recipes, like “top recipes of 2019”. I know there have been several lists over the years but it doesn’t look like there is an easy way to find them. Would be awesome if that was possible!
Thank you Lisa! I will try to make that more accessible! xTieghan
Hi! This looks delicious. Did you roast the sweet potatoes with the skin on? It looks like it in the photos but I was not sure.
Thanks!
Hi Karen! Yes, I did! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Hi Tieghan,
I can not wait to try this recipe! Do you have brands of tahini that you prefer? I clicked the link for the tahini in this recipe that was linked to Thrive Market—but do you have brands that you would recommend that are not sold through Thrive? Since Thrive Market is a paid membership to order from and I really do not have interest in their other product to join.
Thanks in advance!
Hey Christine, I would recommend the Whole Foods brand Tahini or the Kroger brand tahini. I have used both and both are great. Also, the Tahini I have linked is my favorite and Whole Foods does sell that brand as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks delicious! There is a sweet potato allergy in my family, any ideas on what vegetable would go well in it’s place? Thank you!
sounds yummy
Thank you Ruth! xTieghan