Saucy Tahini Noodles with Honeyed Sweet Potatoes

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 soba noodles

For tahini sauce:

1/4 cup tahini

1/4 cup low sodium soy sauce or tamari

1 tablespoon toasted sesame oil

1 tablespoon honey

2 teaspoons chili paste (I use sambal oelek)

1 inch fresh ginger, grated

1 clove garlic, minced or grated

Juice from 1 lime

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

1 bunch kale, spinach, or bok choy, chopped

Sliced cucumbers and toasted sesame seeds, for serving

Heat 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.

Make the tahini sauce:

Combine in a food processor the tahini, soy sauce, sesame oil, honey, chili paste, ginger, garlic, and 2 tablespoons 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 temperature.

From Half-Baked Harvest blog