20 Delicious Sweet Potato Noodles Recipes Healthy

Unlock the secret to turning your meals into vibrant, nutrient-packed delights with our roundup of 20 delicious sweet potato noodles recipes! Perfect for home cooks looking for healthy, quick, and comforting options, these dishes promise to add a colorful twist to your dinner routine. Whether you’re craving something light or hearty, there’s a recipe here to satisfy every palate. Let’s dive into the world of sweet potato noodles and discover your next favorite dish!

Spicy Sweet Potato Noodles with Peanut Sauce

Alright, buckle up, buttercups, because we’re about to dive fork-first into a dish that’s equal parts spicy, sweet, and downright addictive. Imagine slurping up noodles that pack a punch, then get cozy with a peanut sauce so good, you’ll want to write it love letters. And the star? Sweet potatoes, but not as you know them—spiralized into noodle-y perfection.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 2 tbsp avocado oil
• 1/2 cup creamy peanut butter, unsweetened
• 2 tbsp soy sauce, reduced sodium
• 1 tbsp maple syrup, pure
• 1 tbsp sriracha sauce
• 1 clove garlic, minced
• 1 tsp ginger, freshly grated
• 1/4 cup water, filtered
• 1 tbsp lime juice, freshly squeezed
• 1/4 cup cilantro leaves, finely chopped
• 1 tbsp sesame seeds, toasted

Instructions

1. Heat avocado oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add spiralized sweet potato noodles to the skillet, sautéing for 5-7 minutes until just tender but still al dente. Tip: Resist the urge to stir too often to allow for slight caramelization.
3. While noodles cook, whisk together peanut butter, soy sauce, maple syrup, sriracha, minced garlic, and grated ginger in a medium bowl until smooth.
4. Gradually add water to the peanut sauce mixture, continuing to whisk until the sauce reaches a pourable consistency. Tip: Adjust water quantity for desired thickness.
5. Remove skillet from heat, drizzle peanut sauce over noodles, and toss gently to coat evenly.
6. Sprinkle with freshly squeezed lime juice, chopped cilantro, and toasted sesame seeds before serving. Tip: For an extra crunch, add a handful of crushed peanuts on top.

This dish is a textural dream—silky noodles, creamy sauce, and a crunch that’ll make your taste buds dance. Serve it up in a big bowl, maybe with a side of ‘how did you make this so good?’ and watch it disappear faster than you can say ‘more please.’

Garlic Butter Sweet Potato Noodles

Just when you thought sweet potatoes couldn’t get any more addictive, along comes this twist that’ll have you twirling your fork like a baton. Garlic Butter Sweet Potato Noodles are here to turn your spiralizer into the most popular gadget in your kitchen, blending the sweet, earthy vibes of sweet potatoes with the rich, garlicky embrace of butter.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 3 tablespoons unsalted clarified butter
• 4 garlic cloves, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, finely chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat a large skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the minced garlic to the skillet, sautéing for 1 minute or until fragrant, ensuring not to let it brown to avoid bitterness.
3. Introduce the sweet potato noodles to the skillet, tossing them gently to coat evenly with the garlic butter. Cook for 5 minutes, stirring occasionally to prevent sticking.
4. Season the noodles with sea salt and freshly ground black pepper, continuing to cook for an additional 3 minutes or until the noodles are tender but still retain a slight bite.
5. Remove the skillet from heat and sprinkle the noodles with fresh parsley and grated Parmesan cheese, tossing lightly to combine.

How about that for a side dish that steals the spotlight? These Garlic Butter Sweet Potato Noodles offer a delightful contrast of textures, from the silky butter coating to the slight crunch of perfectly cooked noodles. Serve them alongside a grilled protein or top with a fried egg for a breakfast twist that’ll make mornings exciting.

Sweet Potato Noodles with Avocado Pesto

Dive into a bowl of vibrant, veggie-packed goodness that’s as fun to twirl as it is to eat! Sweet Potato Noodles with Avocado Pesto is your ticket to a guilt-free pasta night, blending creamy, dreamy pesto with the sweet, earthy notes of spiralized sweet potatoes.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 1 ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup pine nuts, lightly toasted
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. In a large skillet over medium heat, warm 1 tbsp of olive oil. Add the sweet potato noodles and sauté for 5-7 minutes, until just tender but still al dente. Tip: Avoid overcrowding the skillet to ensure even cooking.
2. While the noodles cook, combine the avocado, basil, pine nuts, garlic, remaining olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth and creamy. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is achieved.
3. Toss the cooked sweet potato noodles with the avocado pesto until evenly coated. Tip: If using Parmesan, fold it in now for an extra layer of umami.
4. Serve immediately, garnished with additional basil leaves and a sprinkle of pine nuts for crunch.

Bold flavors and textures make this dish a standout—creamy avocado pesto clings to each noodle, while the sweet potatoes offer a slight chew. Try serving it atop a bed of arugula for a peppery contrast or alongside grilled chicken for added protein.

Korean Sweet Potato Noodles Stir Fry

Ever find yourself staring into the abyss of your pantry, wondering how to turn that bag of Korean sweet potato noodles into something that doesn’t just feed you but actually makes you do a little happy dance? Well, buckle up, buttercup, because we’re about to take those noodles on a flavor rollercoaster that ends in your mouth throwing a party.

Ingredients

• 8 oz Korean sweet potato noodles (dangmyeon)
• 2 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/2 cup carrots, julienned
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup shiitake mushrooms, sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp gochujang (Korean chili paste)
• 1/2 cup scallions, chopped
• 1 tbsp sesame seeds, for garnish

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the Korean sweet potato noodles and cook for 6-7 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process. Tip: Toss the noodles with a bit of sesame oil to prevent sticking.
2. Heat 1 tbsp of toasted sesame oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Add the julienned carrots, sliced red bell pepper, and shiitake mushrooms to the wok. Stir-fry for 3-4 minutes, or until the vegetables are just tender but still crisp.
4. In a small bowl, whisk together the soy sauce, honey, and gochujang. Pour the sauce over the vegetables, stirring to coat evenly.
5. Add the cooked noodles to the wok, tossing gently to combine with the vegetables and sauce. Cook for an additional 2 minutes, allowing the flavors to meld.
6. Remove from heat and garnish with chopped scallions and sesame seeds. Tip: For an extra crunch, sprinkle with some crushed roasted peanuts.

Kick back and marvel at your creation: a dish where the noodles boast a delightful chew, the veggies bring a crisp contrast, and the sauce? Oh, the sauce is a sweet, spicy, umami-packed hug for your taste buds. Serve it up in a big bowl, chopsticks at the ready, and maybe, just maybe, hide the leftovers before someone else finds them.

Sweet Potato Noodles with Coconut Curry Sauce

Buckle up, food lovers, because we’re about to dive fork-first into a dish that’s as vibrant as your aunt’s holiday sweater—Sweet Potato Noodles with Coconut Curry Sauce. This isn’t just a meal; it’s a flavor-packed adventure that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 1 tbsp virgin coconut oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp coconut sugar
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion, sautéing until translucent, approximately 3 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Whisk in red curry paste, blending thoroughly with the onion mixture for 30 seconds.
5. Pour in coconut milk, stirring to combine, then bring to a gentle simmer over medium-low heat.
6. Add fish sauce and coconut sugar, simmering for 5 minutes to meld flavors.
7. Meanwhile, in a separate pan, lightly sauté sweet potato noodles over medium heat for 3 minutes, just until tender but still al dente.
8. Remove curry sauce from heat and stir in lime juice for a bright finish.
9. Divide sweet potato noodles among bowls, ladling the coconut curry sauce generously over the top.
10. Garnish with chopped cilantro and crushed peanuts for a crunchy contrast.

Here’s the scoop: this dish is a creamy, dreamy masterpiece with a kick of heat and a hint of sweetness, all tangled up in those gorgeous sweet potato noodles. Serve it up in a hollowed-out coconut for that extra ‘wow’ factor at your next dinner party.

Sweet Potato Noodles with Black Bean Sauce

Craving something that dances on the line between comfort food and a nutrient-packed powerhouse? Sweet potato noodles with black bean sauce is your ticket to flavor town, with a side of Instagram-worthy vibes.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 2 tbsp cold-pressed sesame oil
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1/2 cup fermented black bean sauce
• 1 tbsp raw honey
• 1/2 cup organic vegetable broth
• 1 tbsp rice vinegar
• 1/4 cup scallions, thinly sliced
• 1 tsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger, sautéing until fragrant, approximately 30 seconds. Tip: Keep the garlic moving to prevent burning.
3. Introduce the sweet potato noodles to the skillet, tossing gently to coat in the oil. Cook for 5 minutes, stirring occasionally, until just tender. Tip: Al dente is the goal here—noodles should have a slight bite.
4. Whisk together black bean sauce, honey, vegetable broth, and rice vinegar in a small bowl until smooth. Pour over the noodles, stirring to combine.
5. Reduce heat to medium-low and simmer for 3 minutes, allowing the sauce to thicken slightly. Tip: If the sauce thickens too much, a splash of broth can loosen it.
6. Remove from heat and garnish with scallions, red pepper flakes, and sesame seeds before serving.

Kick back and savor the harmonious blend of sweet, savory, and spicy notes, all tangled up in those vibrant noodles. Perfect for a solo dinner that feels like a celebration or a side dish that steals the show.

Sweet Potato Noodles with Mushroom and Spinach

Howdy, fellow food adventurers! If you’re ready to twist up your dinner routine with something that’s as fun to make as it is to eat, you’ve stumbled upon the right recipe. Sweet potato noodles are here to save your weeknight dinners from the mundane, with mushrooms and spinach joining the party for a dish that’s bursting with flavor and color.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 2 tbsp extra virgin olive oil
• 1 cup cremini mushrooms, thinly sliced
• 2 cups baby spinach, loosely packed
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the spiralized sweet potato noodles to the skillet, tossing gently to coat in the oil. Cook for 5 minutes, stirring occasionally, until the noodles begin to soften.
3. Push the noodles to one side of the skillet. Add the clarified butter to the empty side, followed by the minced garlic and cremini mushrooms. Sauté for 3 minutes, or until the mushrooms are golden and fragrant.
4. Combine the noodles with the mushroom mixture in the skillet. Add the baby spinach, sea salt, and black pepper. Cook for an additional 2 minutes, or until the spinach is just wilted.
5. Remove the skillet from the heat. Sprinkle the grated Parmesan cheese over the top, allowing the residual heat to melt the cheese slightly.
6. Tip: For an extra crispy texture, let the noodles sit undisturbed for the first 2 minutes of cooking. Tip: Clarified butter adds a rich, nutty flavor without burning as quickly as regular butter. Tip: Freshly grated Parmesan melts more evenly and offers a superior flavor compared to pre-shredded varieties.

Gloriously tender yet with a satisfying bite, these sweet potato noodles are a canvas of earthy mushrooms, vibrant spinach, and that unmistakable Parmesan umami. Serve it up in a bowl with a sprinkle of red pepper flakes for those who dare, or alongside a perfectly seared piece of salmon for a meal that’s anything but ordinary.

Sweet Potato Noodles with Tahini Dressing

Yowza! If you’re on the hunt for a dish that’s as fun to twirl as it is to devour, you’ve just hit the jackpot. Sweet potato noodles with tahini dressing are here to turn your meh Monday into a yay Monday, with a side of creamy, dreamy goodness.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 2 tablespoons extra-virgin olive oil
• 1/4 cup tahini, well-stirred
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure maple syrup
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 2 tablespoons warm water
• 1/4 cup chopped fresh parsley
• 1 tablespoon toasted sesame seeds

Instructions

1. Preheat a large skillet over medium-high heat and add the extra-virgin olive oil.
2. Add the spiralized sweet potato noodles to the skillet, sautéing for 5-7 minutes until just tender but still al dente. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. While the noodles cook, whisk together the tahini, fresh lemon juice, pure maple syrup, garlic powder, and sea salt in a small bowl. Gradually add the warm water until the dressing reaches a pourable consistency. Tip: The dressing should coat the back of a spoon but still drip off slowly.
4. Transfer the cooked sweet potato noodles to a serving bowl, drizzle with the tahini dressing, and toss gently to coat.
5. Garnish with chopped fresh parsley and toasted sesame seeds before serving. Tip: For an extra crunch, sprinkle with additional sesame seeds or even some crushed almonds.

Heavenly doesn’t even begin to cover it—this dish is a textural masterpiece with the sweet potatoes offering a slight chew against the silkiness of the tahini dressing. Serve it up in a bowl that’s as colorful as the flavors, or pack it for a lunch that’ll make your coworkers green with envy.

Sweet Potato Noodles with Lime and Cilantro

Dive into a bowl of vibrant, zesty goodness that’ll make your taste buds do a happy dance! Sweet potato noodles tossed with lime and cilantro are not just a meal; they’re a flavor-packed adventure waiting to happen in your kitchen.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 2 tbsp extra-virgin olive oil
• 1 lime, zest and juice
• 1/4 cup fresh cilantro, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 clove garlic, minced

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering but not smoking.
2. Add the sweet potato noodles to the skillet, spreading them out in an even layer to ensure even cooking.
3. Sprinkle the sea salt and black pepper over the noodles, tossing gently to coat. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender but still have a slight crunch.
4. Add the minced garlic to the skillet, stirring quickly to avoid burning, and cook for an additional 30 seconds until fragrant.
5. Remove the skillet from heat and immediately add the lime zest, lime juice, and chopped cilantro, tossing everything together to combine.
6. Tip: For an extra kick, add a pinch of red pepper flakes with the garlic. Tip: Spiralize the sweet potatoes just before cooking to prevent browning. Tip: Use a microplane for the lime zest to get the most flavor without the bitter pith.

Perfectly balanced between sweet and tangy, these noodles offer a delightful chew with a refreshing citrus finish. Serve them alongside grilled shrimp for a protein-packed meal or enjoy them cold as a unique salad option.

Sweet Potato Noodles with Almond Butter Sauce

Ready to twist up your dinner routine with a dish that’s as fun to make as it is to eat? Sweet potato noodles with almond butter sauce is here to save your weeknight meals from the mundane, offering a creamy, dreamy, and slightly nutty escape.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 3 tablespoons almond butter, creamy and unsweetened
• 2 tablespoons coconut aminos
• 1 tablespoon maple syrup, pure
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, freshly grated
• 1/2 teaspoon red pepper flakes
• 2 tablespoons water, filtered
• 1 tablespoon avocado oil
• 1/4 cup scallions, thinly sliced for garnish
• 1 tablespoon sesame seeds, toasted

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sweet potato noodles to the skillet, sautéing for 5-7 minutes until just tender but still al dente.
3. While noodles cook, whisk together almond butter, coconut aminos, maple syrup, garlic, ginger, red pepper flakes, and water in a small bowl until smooth.
4. Reduce skillet heat to low, pour almond butter sauce over noodles, and toss gently to coat evenly, about 2 minutes.
5. Remove from heat, garnish with scallions and sesame seeds, and serve immediately.

Kitchen magic has never been easier or more delicious. The noodles boast a perfect bite, enveloped in a sauce that’s rich with depth and a hint of spice. Try serving this vibrant dish alongside grilled chicken or tofu for a protein-packed meal that’s as visually stunning as it is satisfying.

Sweet Potato Noodles with Roasted Vegetables

Never has a dish so humble as the sweet potato noodle dared to dream so big, especially when paired with the rustic charm of roasted vegetables. This dish is a vibrant, veggie-packed adventure that’ll make your taste buds dance the cha-cha.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 1 cup Brussels sprouts, halved
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly roasted veggie texture.
2. On a large baking sheet, toss the Brussels sprouts, cherry tomatoes, and red onion with 1 tbsp of olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3. Roast the vegetables in the preheated oven for 20 minutes, or until the Brussels sprouts are tender and slightly charred, stirring halfway through for even cooking.
4. While the vegetables roast, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the sweet potato noodles and sauté for 5-7 minutes, until just tender but still al dente.
5. Tip: Avoid overcrowding the skillet to ensure each noodle gets a chance to shine with a slight crisp.
6. Once the vegetables are done, gently fold them into the skillet with the sweet potato noodles, adding the balsamic glaze for a sweet and tangy finish.
7. Sprinkle with grated Parmesan cheese and fresh thyme leaves before serving to add a layer of umami and freshness.
8. Tip: For an extra crunch, top with toasted pine nuts or walnuts.
9. Serve immediately to enjoy the contrast of the warm, tender noodles with the crisp, roasted vegetables.

Out of the oven and into your heart, this dish boasts a delightful mix of textures—from the al dente bite of the sweet potato noodles to the juicy burst of cherry tomatoes. Try serving it in a hollowed-out roasted acorn squash for an autumnal twist that’s as Instagram-worthy as it is delicious.

Sweet Potato Noodles with Ginger Soy Glaze

Zesty and zingy, this dish is a rollercoaster of flavors that’ll have your taste buds doing backflips. Sweet potato noodles with ginger soy glaze is not just a meal; it’s a vibrant adventure on a plate, perfect for those who dare to spice up their dinner routine.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 2 tbsp clarified butter
• 3 tbsp soy sauce
• 1 tbsp fresh ginger, finely grated
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. In a large skillet, heat clarified butter over medium-high heat until shimmering, about 1 minute.
2. Add spiralized sweet potato noodles to the skillet, sautéing for 5 minutes until they begin to soften but still retain a slight crunch.
3. While the noodles cook, whisk together soy sauce, grated ginger, sesame oil, minced garlic, honey, and red pepper flakes in a small bowl to create the glaze.
4. Pour the glaze over the noodles in the skillet, tossing to coat evenly. Cook for an additional 2 minutes, allowing the glaze to thicken slightly.
5. Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.

Unbelievably addictive, the noodles offer a perfect balance of sweet and spicy, with a satisfying chew that’s complemented by the glossy, flavorful glaze. Serve it up in a bowl with a sprinkle of extra sesame seeds for that Instagram-worthy finish, or pair it with a crisp white wine to elevate your dining experience.

Sweet Potato Noodles with Creamy Cashew Sauce

Today, we’re diving fork-first into a dish that’s as fun to twirl as it is to devour—Sweet Potato Noodles with Creamy Cashew Sauce. Trust us, your taste buds will throw a party, and your Instagram feed will thank you.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 1 cup raw cashews, soaked for 4 hours
• 2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large skillet, heat the extra-virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, 30 seconds, being careful not to burn.
3. Introduce the sweet potato noodles to the skillet, tossing gently to coat in the garlic-infused oil. Cook for 5 minutes, stirring occasionally, until just tender.
4. While the noodles cook, drain the soaked cashews and blend with almond milk, nutritional yeast, sea salt, black pepper, and lemon juice until silky smooth. Tip: For an ultra-creamy sauce, blend for at least 2 minutes.
5. Pour the creamy cashew sauce over the noodles, tossing to ensure each strand is luxuriously coated. Heat through for 2 minutes.
6. Garnish with fresh parsley before serving. Tip: A sprinkle of crushed red pepper flakes adds a delightful kick.

Zesty, creamy, and with just the right amount of chew, these noodles are a dream. Serve them atop a bed of arugula for a peppery contrast or alongside grilled chicken for a protein-packed meal.

Sweet Potato Noodles with Tomato Basil Sauce

Yikes, have we got a treat for you! Imagine twisting your fork into a heap of sweet potato noodles, all tangled up in a tomato basil sauce that’s so fresh, it’s basically summer in a bowl. This dish is your ticket to flavor town, with a side of wholesome goodness.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup vegetable broth
• 1 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic to the skillet, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
3. Toss in the cherry tomatoes, cooking until they begin to soften and release their juices, about 3 minutes.
4. Pour in the vegetable broth and balsamic vinegar, stirring to combine. Simmer for 2 minutes to slightly reduce the sauce.
5. Gently fold in the sweet potato noodles, ensuring they’re evenly coated with the sauce. Cover and cook for 5 minutes, or until the noodles are al dente.
6. Remove from heat, then sprinkle with sea salt, black pepper, and fresh basil. Toss lightly to distribute the flavors.
7. Serve immediately, garnished with grated Parmesan cheese for that irresistible cheesy finish.

Bold flavors and vibrant colors make this dish a feast for the senses. The sweet potato noodles offer a delightful chew, while the tomato basil sauce brings a bright, herby zing that’s downright addictive. Try topping it with a poached egg for an extra layer of decadence.

Sweet Potato Noodles with Pesto and Cherry Tomatoes

Buckle up, food lovers! We’re about to dive fork-first into a dish that’s as vibrant on your plate as it is in your mouth—sweet potato noodles tangled in a lush pesto embrace, with cherry tomatoes popping like little bursts of sunshine.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup extra-virgin olive oil
• 2 tbsp pine nuts, lightly toasted
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• Salt, to taste

Instructions

1. In a food processor, combine basil, olive oil, pine nuts, garlic, and Parmesan cheese. Pulse until a smooth pesto forms, scraping down the sides as needed.
2. Heat a large skillet over medium heat. Add sweet potato noodles and sauté for 5-7 minutes, until just tender but still al dente.
3. Remove skillet from heat. Gently fold in the pesto until noodles are evenly coated.
4. Add halved cherry tomatoes to the skillet, tossing lightly to combine without breaking the tomatoes.
5. Season with salt to taste, and serve immediately for the best texture and flavor.

Get ready to twirl those noodles with gusto! The sweet potatoes offer a hearty bite, perfectly balanced by the creamy pesto and the juicy tomatoes. For an extra touch of elegance, serve in shallow bowls with a sprinkle of extra Parmesan and a few whole basil leaves on top.

Sweet Potato Noodles with Lemon Garlic Shrimp

Unbelievably delicious and surprisingly simple, this dish is your ticket to a weeknight dinner that’s anything but ordinary. Sweet potato noodles twirl gracefully with lemon garlic shrimp, creating a symphony of flavors that’ll make your taste buds dance.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1/2 tsp red pepper flakes
• Salt, to precise taste
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and add 2 tbsp of clarified butter until shimmering.
2. Add the shrimp in a single layer, seasoning with salt and red pepper flakes, and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the remaining tbsp of clarified butter and sauté minced garlic for 30 seconds until fragrant, being careful not to burn.
4. Toss in the sweet potato noodles, stirring frequently, and cook for 3-4 minutes until just tender but still al dente.
5. Return the shrimp to the skillet, add lemon zest and juice, and toss everything together for 1 minute to combine flavors.
6. Garnish with fresh parsley before serving.

Yield to the irresistible allure of this dish, where the sweet potato noodles offer a delightful chew against the succulent shrimp, all brightened by the zesty lemon garlic sauce. Serve it up in a big bowl for a cozy night in or plate it elegantly to impress your dinner guests.

Sweet Potato Noodles with Chicken and Broccoli

Oh, the joys of finding a dish that’s as nutritious as it is delicious! Sweet potato noodles with chicken and broccoli is your ticket to a meal that’s bursting with flavor, color, and just the right amount of crunch to keep things interesting.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 cups broccoli florets, blanched
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken slices, cooking until golden brown and no longer pink inside, about 5-6 minutes. Remove and set aside.
2. In the same skillet, add remaining olive oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
3. Add sweet potato noodles to the skillet, tossing to coat in the oil. Cook for 3-4 minutes, stirring occasionally, until noodles are just tender.
4. Return chicken to the skillet along with broccoli, soy sauce, honey, sesame oil, and red pepper flakes. Stir well to combine and cook for an additional 2 minutes to heat through.
5. Remove from heat and garnish with green onions and sesame seeds before serving.

Bold flavors and vibrant colors make this dish a feast for the senses. The sweet potato noodles offer a delightful chewiness, perfectly complementing the tender chicken and crisp broccoli. Serve it up in a bowl with a sprinkle of extra sesame seeds for that Instagram-worthy finish.

Sweet Potato Noodles with Beef and Bell Peppers

Prepare to have your taste buds do a happy dance with this vibrant, veggie-packed twist on a classic stir-fry that’s as fun to make as it is to devour. Perfectly al dente sweet potato noodles meet succulent beef and crisp bell peppers in a dish that’s a riot of colors and flavors.

Ingredients

• 1 lb grass-fed beef sirloin, thinly sliced against the grain
• 2 medium sweet potatoes, spiralized into noodles
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 2 tbsp cold-pressed avocado oil
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp coconut aminos
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• Sea salt, to season

Instructions

1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef slices in a single layer, seasoning with sea salt. Sear for 2 minutes per side until a golden crust forms, then transfer to a plate. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. In the same skillet, add the remaining avocado oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
4. Toss in the bell peppers and sweet potato noodles, stirring to coat. Cook for 5 minutes, stirring occasionally, until the noodles are just tender. Tip: Keep the noodles al dente by not overcooking them.
5. Return the beef to the skillet, adding coconut aminos, sesame oil, and red pepper flakes. Stir-fry for an additional 2 minutes to combine all flavors. Tip: For an extra kick, adjust the red pepper flakes to your heat preference.
6. Remove from heat and let sit for 1 minute to allow the flavors to meld.

Lusciously tender beef and crisp-tender veggies cling to each sweet potato noodle, creating a symphony of textures. Serve this dish in a bowl with chopsticks for an interactive dining experience that’s sure to impress.

Sweet Potato Noodles with Tofu and Green Beans

Unbelievably, this dish is here to turn your ordinary dinner into a vibrant, veggie-packed fiesta that even the most devoted meat lovers won’t be able to resist. Sweet potato noodles, tofu, and green beans come together in a symphony of flavors that’s as fun to make as it is to eat.

Ingredients

• 2 medium sweet potatoes, spiralized into noodles
• 1 block extra-firm tofu, pressed and cubed
• 1 cup green beans, trimmed and halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp red pepper flakes
• 1/4 cup fresh cilantro, chopped
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of extra-virgin olive oil. Once shimmering, add the cubed tofu and cook until golden brown on all sides, about 5 minutes. Tip: Pressing the tofu removes excess water, ensuring a crispier texture.
2. Remove the tofu from the skillet and set aside. In the same skillet, add the remaining olive oil and sesame oil. Sauté the garlic and ginger until fragrant, about 30 seconds.
3. Add the green beans to the skillet and cook until bright green and slightly tender, about 3 minutes. Tip: Blanching the green beans beforehand can speed up this process.
4. Introduce the sweet potato noodles to the skillet, tossing gently to combine. Cook for 2 minutes, then add the soy sauce, maple syrup, and red pepper flakes. Stir well to coat.
5. Return the tofu to the skillet, mixing gently to warm through. Cook for an additional 2 minutes, ensuring everything is evenly heated.
6. Garnish with fresh cilantro and sesame seeds before serving. Tip: For an extra crunch, sprinkle with additional sesame seeds or chopped peanuts.

Yield to the irresistible combination of sweet, spicy, and savory flavors, with the sweet potato noodles offering a delightful chewiness against the crisp tofu and green beans. Serve it up in a bowl for a cozy night in or pack it for a lunch that’ll make your coworkers green with envy.

Sweet Potato Noodles with Eggplant and Chickpeas

Dive into a bowl of comfort that’s as nutritious as it is delicious, where sweet potato noodles tangle with roasted eggplant and chickpeas in a dance of flavors that’ll make your taste buds do the cha-cha.

Ingredients

• 2 medium sweet potatoes, spiralized into noodles
• 1 large eggplant, diced into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced eggplant and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, cayenne, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet.
3. Roast for 25 minutes, stirring halfway through, until the eggplant is tender and the chickpeas are crispy.
4. While the vegetables roast, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potato noodles and sauté for 5-7 minutes, until just tender.
5. In a small bowl, whisk together the tahini, lemon juice, and minced garlic to create a dressing.
6. Combine the roasted vegetables with the sweet potato noodles in the skillet. Drizzle with the tahini dressing and toss gently to coat.
7. Garnish with chopped fresh parsley before serving.

You’ll love the contrast of the crispy chickpeas against the soft, yielding eggplant and the slight chew of the sweet potato noodles. For an extra kick, sprinkle with red pepper flakes or serve with a side of creamy avocado slices.

Conclusion

Perfect for any home cook looking to spice up their meal routine, our roundup of 20 Delicious Sweet Potato Noodles Recipes offers a treasure trove of healthy, flavorful options. Whether you’re craving something savory or sweet, there’s a dish here to satisfy. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest!