Introduction
Looking for a fresh and exciting way to enjoy sweet potatoes? Spiralized sweet potato noodles are a vibrant, nutrient-packed alternative to traditional pasta, offering a naturally gluten-free base that’s full of flavor and color. This dish combines sweet potato noodles with a creamy tahini sauce that’s rich, nutty, and full of umami. The dish is light yet satisfying, thanks to the roasted veggies that add depth and texture. Perfect for a healthy weeknight dinner, a quick lunch, or even meal prep, this recipe is both visually appealing and delicious, making it ideal for anyone looking to stay on top of food trends.
For the Spiralized Sweet Potato Noodles:
- 3 medium sweet potatoes, peeled and spiralized
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Roasted Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced into half-moons
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Creamy Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup (or honey)
- 1 clove garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 3-4 tablespoons water, to thin
- Salt and black pepper, to taste
Optional Garnishes:
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 tablespoon sesame seeds
- Red chili flakes, for a hint of heat
Preparation:
Step 1: Prepare and Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, spread the sliced bell peppers, zucchini, and red onion.
- Drizzle with 2 tablespoons of olive oil, and season with smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through.
Step 2: Spiralize and Cook the Sweet Potato Noodles
- While the vegetables are roasting, peel the sweet potatoes and use a spiralizer to create thin, noodle-like strands.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the spiralized sweet potatoes.
- Season with salt and black pepper, and sauté for about 5-7 minutes until they are tender but still slightly firm, similar to al dente pasta.
- Remove from heat and set aside.
Step 3: Make the Creamy Tahini Sauce
- In a small bowl, combine tahini, lemon juice, maple syrup, minced garlic, and soy sauce. Whisk until smooth.
- Gradually add water, 1 tablespoon at a time, until the sauce reaches a creamy yet pourable consistency.
- Season with salt and black pepper to taste.
Step 4: Assemble the Dish
- In the skillet with the sweet potato noodles, add the roasted vegetables.
- Pour the creamy tahini sauce over the top, and gently toss everything together until well combined.
Step 5: Serve and Garnish
- Divide the sweet potato noodle mixture into bowls or plates.
- Garnish with fresh cilantro or parsley, a sprinkle of sesame seeds, and a pinch of red chili flakes if you want a bit of heat.
- Serve warm or at room temperature.
Cooking Note:
To avoid soggy sweet potato noodles, make sure not to overcook them. They should have a slight bite, similar to traditional pasta cooked al dente. The tahini sauce can be adjusted for thickness—add more water if it’s too thick or reduce the amount for a thicker sauce. Choose a mild tahini for a creamy, balanced flavor that doesn’t overpower the dish.
Serving Suggestions:
- Pair with grilled chicken or tofu for added protein.
- Serve alongside a fresh side salad with a light vinaigrette for a balanced meal.
- For a brunch option, top with a poached egg for an extra creamy addition.
- Consider adding a handful of fresh greens like spinach or arugula just before serving for extra color and nutrition.
Tips:
- Spiralizing Sweet Potatoes: Use a high-quality spiralizer to get even, consistent noodles. If you don’t have a spiralizer, you can use a julienne peeler instead.
- Veggie Options: Feel free to customize the roasted vegetables to your taste. Broccoli, cherry tomatoes, or mushrooms would be great alternatives.
- Make Ahead: The tahini sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- Extra Creaminess: If you want a richer sauce, add a tablespoon of Greek yogurt or coconut milk to the tahini sauce.
- Add a Crunch: For an extra texture boost, top with roasted chickpeas or toasted nuts like almonds or cashews.
- Storage Tips: Store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if necessary to loosen the sauce.
Nutritional Information:
- Calories: 310 per serving
- Protein: 7g
- Sodium: 320mg
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 6g
Conclusion
Spiralized Sweet Potato Noodles with Creamy Tahini Sauce & Roasted Veggies is a fun and vibrant dish that captures both the visual appeal and healthy eating trends that are so popular today. The blend of roasted vegetables, creamy tahini, and the unique texture of sweet potato noodles makes this dish a flavorful yet light meal. Perfect for those looking to add more plant-based meals to their repertoire, this recipe delivers bold flavors, satisfying textures, and plenty of nutrients. It’s a fantastic way to enjoy sweet potatoes in a fresh, new format that’s sure to please both foodies and families alike.
Print
Spiralized Sweet Potato Noodles with Creamy Tahini Sauce And Roasted Veggies
- Total Time: 50 minutes
Ingredients
Scale
For the Spiralized Sweet Potato Noodles:
- 3 medium sweet potatoes, peeled and spiralized
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Roasted Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced into half-moons
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Creamy Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup (or honey)
- 1 clove garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 3–4 tablespoons water, to thin
- Salt and black pepper, to taste
Optional Garnishes:
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 tablespoon sesame seeds
- Red chili flakes, for a hint of heat
Instructions
Step 1: Prepare and Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, spread the sliced bell peppers, zucchini, and red onion.
- Drizzle with 2 tablespoons of olive oil, and season with smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through.
Step 2: Spiralize and Cook the Sweet Potato Noodles
- While the vegetables are roasting, peel the sweet potatoes and use a spiralizer to create thin, noodle-like strands.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the spiralized sweet potatoes.
- Season with salt and black pepper, and sauté for about 5-7 minutes until they are tender but still slightly firm, similar to al dente pasta.
- Remove from heat and set aside.
Step 3: Make the Creamy Tahini Sauce
- In a small bowl, combine tahini, lemon juice, maple syrup, minced garlic, and soy sauce. Whisk until smooth.
- Gradually add water, 1 tablespoon at a time, until the sauce reaches a creamy yet pourable consistency.
- Season with salt and black pepper to taste.
Step 4: Assemble the Dish
- In the skillet with the sweet potato noodles, add the roasted vegetables.
- Pour the creamy tahini sauce over the top, and gently toss everything together until well combined.
Step 5: Serve and Garnish
- Divide the sweet potato noodle mixture into bowls or plates.
- Garnish with fresh cilantro or parsley, a sprinkle of sesame seeds, and a pinch of red chili flakes if you want a bit of heat.
- Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 310 per serving
- Sodium: 320mg
- Protein: 7g