Saucy Tahini Noodles with Honey Sweet Potatoes

One of my preferred simple suppers to make on occupied evenings is a bowl loaded with additional saucy nut noodles. It’s a formula I’ve been making since my beginning of cooking, however after some time I’ve truly streamlined the fixing rundown and procedure.

As of late, notwithstanding, I’ve been appreciating consolidating tahini (ground up sesame seeds) into more plans. In addition to the fact that tahini is an incredible option for anybody with nut sensitivities, it’s likewise similarly as scrumptious as nutty spread. Obviously, the flavors are extraordinary, however each is uncommon and remarkable in their own particular manner.

Tahini is significantly more of a nonpartisan flavor and can be utilized in an assortment of plans. I’ve been getting inventive with it and utilizing tahini to make rich serving of mixed greens dressings and sauces. Be that as it may, I’ve yet to do the conspicuous and make a saucy tahini noodle. As of not long ago. What’s more, you all? While these noodles required some additional push to consummate, they’re madly tasty, excessively simple, and solid as well. In the event that I wasn’t in LA this evening, I would without a doubt be making a bowl on my Instagram stories… however don’t stress, when I get back I will. I am now anticipating it.

Tahini Noodles

0 from 0 votes
Recipe by halfbakedharvest Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



One pot creamy vegan tahini noodles are a quick, easy, and delicious dish in just one pot and under 12 minutes! Under 260 Calories per serving.


  • 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


  • 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.
  • Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package directions.
  • 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.
  • 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.


Leave a Comment