Name: Spiralized Sweet Potato Noodles with Creamy Tahini Sauce And Roasted Veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 medium sweet potatoes, peeled and spiralized; 1 tablespoon olive oil; Salt and black pepper, to taste; 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; 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; 2 tablespoons fresh cilantro or parsley, chopped; 1 tablespoon sesame seeds; Red chili flakes, for a hint of heat

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