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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.
Made this today with linguine instead of rice noodles – it was AMAZING. I have used raw tahini paste my entire life, either make tahini or put it on toast with honey or enjoy some halva, but I never thought to make it into a sauce like this! I have made peanut sauces before which is quite similar to this but I feel like tahini is even more special because of what a creamy consistency it has on the noodles! All the flavours went so well together and I absolutely loved it! I am not a HUGE sweet potato person and I even enjoyed that! Definitely didn’t add enough heat to the potatoes, will have to add to it for next time.
Love your website I recently also made the dijon mustard chicken with the feta sauce – also great!
Thank you so much Shelly! I am really glad you loved this recipe!! I hope you continue to enjoy this and others of mine! xTieghan
Took a gamble on this recipe when making dinner for a couple of friends last night. It was delicious and well balanced. Everyone really enjoyed it! It was pretty easy to make too!
Love to hear that! Thank you so much Shelby! xTieghan
Another fabulous dish !! Everything turned out so well. I halved your recommended portion size so it was sufficient for 2 people however yes the sauce can get salty so I balanced it with a bit more honey and a dash of the sambal which cut the salt to acceptable levels. My sweet potato chips could have used a little more time in the oven I suppose because they weren’t really crispy all the way through but were tasty nonetheless! Thank you for sharing these wonderful recipes.
I am so glad this recipe turned out so well for you, Neha!! Thank you so much for trying this! xTieghan
Just made this and I’m impressed. So much flavor and goodness!
Love to hear that! Thank you Sammy! xTieghan
This was super delicious. I didn’t have low sodium soy sauce so the end result was a bit saltier than expected. Will adjust for next time. The sauce is fantastic. Do you think it would freeze well? I often cook for one or two and it would be great to have a batch of the sauce ready to just reheat.
LOVE LOVE LOVE This recipe has become my go to if I want vegetarian and each time i make it gets better and better. I sometimes alternate between kale or spinach, either or it still comes out yummi! I cannot express how much i have started to enjoy cooking because of you!. xx thank you!
Thank you Shakeh! xTieghan
Excellent! Can you give me some ideas regarding what I can do with the extra sauce?
Thanks!
I just found your recipes from my son, who has your cookbook. Everything I have made has been delicious! This meal was was wonderful. The sauce is so good, but I had quite a bit left over. Can I freeze it? Any suggestions regarding how I can use it? I hate to let it go to waste. Thanks so much!!!
This recipe is incredible. Tangy, sweet, salty – and the textures are amazing. I used regular kale and wouldn’t recommend, only because I think it takes away from the textures. Try to use Tuscan kale or spinach if possible.
Thank you so much Molly! So glad this turned out so well for you! xTieghan
You have quickly become my favorite during this Covid season! I’m cooking more than ever and appreciate your healthy, DELICIOUS recipes! I have a question about this dish, I made it, it’s heaven, but when I added the lime juice to the noodles coated in the sauce (omg yum) it curdled the sauce. Do you have advice for me? It was so weird! The sauce got very lumpy and weird, tho still yummy. Help!
Hi Katie,
It sounds like you need to loosen the sauce with water. Adding acid to a tahini based sauce immediately causes it to thicken up into a pasta, just thin the noodles out with 2-3 tablespoons of water and that should loosen the sauce back up for you. I hope this helps! xTieghan
Just an overall delish meal!
Thank you Megan! xTieghan
I made this recipe last night and IT WAS INCREDIBLE. So tasty! So easy! It is definitely going to become one of my regulars! Thank you so much for sharing and making this difficult time a little easier by adding some joy with providing yummy recipes!
Thank you so much Lex! xTieghan
Made tonight using just what I had in the house, and it was delicious. Even my toddler gobbled it down and needed a bath after!!
Haha aw that is so cute! I am glad you all enjoyed this Amy! xTieghan
What a great dish! When I first saw the recipe I was so pleased because it looked amaaazing and we had most of the ingredients on hand. It was way quicker to make than I thought and it tasted like a fancy restaurant meal – much needed in quarantine mode. Thank you for sharing!!
Amazing!! I am so happy to hear that Natalia! Thank you so much! xTieghan
This has become a family favorite! We have made it several times since you have posted it and it is delicious every time. We change it up almost every time, sometimes we make it with mushrooms, thin sliced carrots or add harissa spiced ground chicken. It was such an awesome addition to the rotation of our family meals. Thank you!
Thank you so much Anjalee! So great that this has become a favorite for you all! xTieghan