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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. 5 stars
    I just made this for the first time and it is amazing. The flavors! Wow. I’ve never cooked rice noodles before. The ones I bought said to soak in water for 2 to 4 hours before boiling. So… I took a nap and had a late lunch. Worth the wait!

    1. Hey Lori,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

  2. 5 stars
    This was a really great quick dinner, the sauce was a tad too salty for me so I’ll probably opt to use half the soy sauce next time!

    1. Hey Tyler,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

  3. 5 stars
    This was a fave. It’s actuallyyyy easy. Love anything with tahini and sweet potato and love the added flavor of bok Choy and basil. I agree there was extra sauce. Next time I might use slightly less soy sauce and water. Overall it turned out great and I will make it again. I added some Trader Joe’s Chili Crunch on top and I highly recommend that.

  4. 5 stars
    I love everything about this. I made the veggies and the sauce ahead of time and just reheated in the oven while the pasta boiled. Easy and delicious.

  5. Honestly one of the best recipes I have ever made, and that is saying a lot! The sauce is delicious, and the crispness from the sweet potato and fresh cucumber give a great texture. I made mine with japanese yams, and it turned out really well!

  6. 5 stars
    I love this recipe! It’s so easy and really tasty. It makes a lot of sauce though so I usually halve it for 8 Oz of noodles.

  7. Tahini heaven! This was the first time I’ve ever cooked with it myself. I loved it so much I made a salad of yours that incorporated it as well. This pasta is delicious!!

  8. This is one of my favourite recipes I’ve made in a long time and I can’t emphasize that enough! Plus, it was super easy to make. I’ll probably make the sweet potatoes a side dish to go with other things too, and I could see the sauce being good for a rice bowl too. A new staple here.

  9. 5 stars
    I have made this a few times now and it never disappoints. It seems like it would be odd with the cucumber added, but the whole thing is just divine. Perfect vegetarian meal for dinner and had leftovers for lunch the next day.

  10. 4 stars
    I liked this recipe but think I will only use 1/2 the tamari next time. I thought it overpowered the taste and the sauce was really runny. I ended up adding almost double tahini and chili paste. It was really good though.

  11. 4 stars
    Hey I loved this recipe but I have some questions/comments. First of all I realised I would prefer the sauce to be warmed up somehow but maybe adding hot water to the food processor when thinning the sauce would be a way of achieving that? Also, I found the kale to be very hard, is it because maybe I should have left it in the oven more than 5 minutes? Or is it supposed to be crunchy like that?
    Thank you other than that it was amazing:)

    1. Hey Aurora,
      Thanks for trying the recipe. I would recommend just heating the sauce on the stove and yes the kale is meant to be crunchy. I hope this helps for next time! Happy Holidays! xTieghan

  12. Yum! Swapped out agave for honey and threw in more chili flakes for the paste I didn’t have, for the sauce, and well, as I said: yum!