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Sweet potato ‘noodle’ salad — the low-carb way to satisfy your pasta craving


Spiralized sweet potatoes and zucchini are used in place of pasta for this delicious and healthy dinner idea.

If you love noodles but are looking for a healthier way to enjoy “pasta,” then this is a great recipe to try. Veggies are transformed into noodles by using a spiralizer. You can find these in most cooking stores and online.

After making the noodles, I lightly sautéed them in olive oil, then tossed them into a bowl with fresh spinach and other healthy ingredients, along with a super-flavorful sauce using tahini (which is made from sesame seeds and is the consistency of peanut butter). Adding a few cloves of fresh or roasted garlic along with a splash of honey really makes this sauce light and bright. It’s perfect for drizzling all over these healthy veggie noodles.

Sweet potato noodle salad with creamy tahini-garlic sauce recipe

Sweet potato and zucchini “noodles” are lightly sautéed and tossed in a fragrant roasted garlic-tahini sauce. This vegan recipe is perfect for a light meal or even as a side dish.

Serves 6

Prep time: 25 minutes | Cook time: 15 minutes | Total time: 40 minutes


For the garlic-tahini sauce

  • 1/4 cup tahini
  • 1 lemon, juiced
  • 1 tablespoon apple cider vinegar
  • 4 cloves roasted or fresh garlic
  • 2 tablespoons raw honey or maple syrup

For the noodles

  • 4 large sweet potatoes, washed and peeled
  • 2 large zucchini
  • 2 tablespoons olive oil
  • 1 large red bell pepper, finely diced
  • 1 small sweet onion, finely diced
  • Salt and pepper, to taste
  • 2 cups fresh baby spinach
  • 2 tablespoons hemp seeds, for garnish (optional)
  • Fresh cilantro, for garnish


  1. To a blender or food processor, add all the ingredients for the tahini sauce. Blend on high until smooth and creamy. Taste the sauce, and adjust the seasonings as needed, then set aside.
  2. Using the spiralizer, make noodles out of the sweet potatoes and the zucchini. Place all the noodles in a bowl, and set aside.
  3. Heat a large pan over medium heat. Add the olive oil, red pepper and onions, and cook for about 4 to 5 minutes, until the vegetables begin to soften.
  4. Add the sweet potato and zucchini noodles to the pan, and sauté until the noodles are tender, about 8 to 10 minutes.
  5. Transfer the noodles to a large bowl, and add the baby spinach. Drizzle with the tahini sauce, and toss well using two forks or tongs.
  6. Garnish the dish with hemp seeds and fresh cilantro, and serve immediately.

More sweet potato recipe ideas

Sweet potato gratin with Gouda
Broccoli-sweet potato cakes
Baked sweet potatoes with orange-yogurt sauce

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