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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.



  • 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. 5 stars
    I finally made this delicious wonder, and so glad I did. You were spot on about the sweet potatoes YUM! More please!

  2. 5 stars
    So good! I loved this. My only quibble is 6 servings seems…optimistic. I could have eaten most of it in one sitting.

  3. 5 stars
    I just made this for dinner and it is so delicious! And so quick and easy to make! Can you think of any reason not to make a big batch of the sauce and keep it in the fridge for next time?

    1. Hi Angela! I am so glad you enjoyed this recipe! A big batch sounds great to me! Please let me know if you have any questions! xTieghan

  4. this was incredibleeee. The highlight of a loooong, rainy, quarantine day stuck inside. Love how the sauce almost has a cheesy texture to it. Makes it extra comfort food-y 🙂

  5. This was very tasty but I also had an issue with the sauce thickening up a lot/curdling when I mixed It with the noodles! I followed the recipe to a T so I don’t really know what went wrong. I used Annie chuns brand brown rice pad Thai noodles and Trader Joe’s brand tahini. Any tips would be appreciated!

    1. Hi Rianne,
      It could be the brown rice noodles causing this reaction, next time try using linguini noodles this should help solve this! Thanks for trying the recipe, please let me know if you have any other questions! xTieghan

  6. This is a fantastic dish. I didn’t have fresh basil so had to used dried, but had the fresh cilantro. It was still delicious and so satisfying. I had a surgery on my digestive system so used less chili paste but it was still super good. Thank you. We loved it. A make again for sure.

    1. Thank you so much Bryonie! I am really glad this recipe turned out so well for you! I hope you are healing well! xTieghan

  7. 4 stars
    Hi Tieghen,
    I also had a problem with the sauce getting stiff. Twice. It occurred when I added the lime juice. My first try I thought it was the basil in a tube (basil was out of season here). Tonight I used fresh basil and it still got a weird texture. I used Thai rice noodles and Joyva tahini, which claims it has no thickeners. The sweet potatoes are killer. We double them and fight over the leftovers, if they make it to a container.

    1. Hi Patti! Hmm.. that is so weird! Is there anything else that is changing with the recipe? Would love to help, just need more info! Thank you! xTieghan

  8. 5 stars
    This was the most delicious recipe! The sauce was super creamy and yummy and I love that the dish includes kale (one of my favorite greens) and sweet potatoes. This will definitely be a staple in our family recipe box!

    1. That is so amazing to hear! Thank you for trying this Molly! I hope you continue to enjoy recipes of mine! xTieghan

  9. 4 stars
    Made saucy tahini noodles with honey’d sweet potatoes. I do need to recommend you use low sodium soy sauce Iike the recipe states, regular soy sauce made it super salty (I only had regular). I also cut my sweet potatoes too thin and they were almost potato chips. It was good regardless but will try again with these corrections.

    1. Hi Svonne! I am glad you still enjoyed this recipe, but I hope you enjoy it more with low sodium soy sauce! Thank you so much! xTieghan

    1. I would do shredded chicken or browned ground chicken with a little soy sauce. YUM! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  10. 5 stars
    Not going to lie and say I wasn’t sure about how this would taste but was intrigued enough to try. WOW this was really good! Love the unexpected flavor. This is definitely going on rotation.