These delicious Mediterranean sweet potato noodles are a healthy, low-carb alternative to traditional pasta! Topped with fresh chopped cilantro, toasted pine nuts, zaatar-roasted chickpeas, broiled cherry tomatoes, and a creamy dreamy tahini sauce, these noodles are irresistible!
It’s important to use high quality zaatar seasoning used to season the chickpeas! I used my personal brand of zaatar, Zen’s Za’atar, which is an authentic blend of wild thyme, sumac, sesame seeds, and salt. Straight from the Middle East using fresh ingredients, it’s hard to find za’atar this good- and it makes all the difference! Unlike other za’atar blends, this one is packed with flavor, so you don’t have to use as much of it to get the same effect. Grab this delicious, authentic, Middle Eastern za’atar right here in my shop!
The beauty of this “pasta” recipe is that everything is simply baked in the oven, including the sweet potato noodles, chickpeas, tomatoes, and pine nuts- making it a fuss-free dinner. While everything is cooked in the oven, we prepare the creamy tahini sauce. For the best tahini sauce, it is important to use a super smooth, high quality tahini, like this Seeds of Collaboration tahini that is sourced in the Middle East and contributes to Middle East Entrepreneurs of Tomorrow! Check it out here.
This recipe is inspired by my Middle Eastern roots, using spices and ingredients that are commonly found in cooking in the Mediterranean region. These Mediterranean sweet potato noodles with chickpeas are seasoned with sumac and zaatar, topped with creamy tahini and pine nuts.
The Paderno spiralizer (available online, inexpensive on Amazon Prime!) has been a lifesaver for me, allowing me to magically turn tons of veggies into long, curly noodles! Look how beautifully these sweet potatoes turned out. I have tried handheld spiralizers before, but especially for hard vegetables like sweet potatoes, the Paderno works best and requires the least amount of muscle.
Tossed in some olive oil and sumac, one of my favorite Middle Eastern spices, these noodles become perfectly tender when baked in the oven. The sumac gives it a tangy, citrus-like flavor to complement the zaatar and tahini.
- Sweet potato: Using the Paderno vegetable spiralizer, simple sweet potatoes are turned into a gluten-free pasta replacement! Get it here.
- Olive oil: A staple of Mediterranean cuisine, we use olive oil in this recipe to cook the sweet potato noodles and chickpeas, and broil the tomatoes.
- Sumac: A tangy, tart, Middle Eastern spice that adds a citrus-like flavor.
- Pine nuts: A delicious crunch topping for this pasta, especially when toasted.
- Cilantro: This herb compliments the Mediterranean flavors of this dish.
- Zaatar: We roast the chickpeas in Zaatar spice!
- Chickpeas: This crunchy roasted topping adds protein.
- Tahini: We create a creamy tahini sauce to toss the sweet potato noodles in. To achieve the best result, I like to use a high quality, authentic tahini from the Middle East, such as Seeds of Collaboration tahini, which you can get here.
- Cherry tomatoes: Broiled cherry tomatoes are juicy and flavorful.
Why you’ll love these Mediterranean sweet potato noodles:
- Easy: Simply spiralize your sweet potatoes, and you’re already almost done! The sweet potato noodles, chickpeas, tomatoes, and pine nuts are simply seasoned and tossed in the oven, while you prepare the tahini sauce.
- So delicious: The unique flavors make this a colorful and satisfying dish.
- Mediterranean flavors: I love using the flavors inspired by my Middle Eastern heritage in this dish!
- Healthy: Using sweet potato noodles instead of pasta makes this a nourishing, whole foods, plant-based meal.
This recipe saves you time by allowing you to simultaneously bake the sweet potato noodles, zaatar-spiced chickpeas, and cherry tomatoes. In just over half an hour, this meal is ready to be devoured! Just make sure to drizzle it with an extra-healthy dose of this creamy, dreamy tahini sauce first!
Sweet Potato Noodles
- 3 large sweet potatoes
- 1.5 tbsp olive oil
- 1 tsp salt
- 1/2 tsp sumac
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup pine nuts
- 1/2 cup cilantro, chopped
Zaatar Spiced Chickpeas
- 2 cups cooked or canned chickpeas
- 1 tbsp olive oil
- 2-3 tsp zaatar spice
- 1 1/2 cups cherry or grape tomatoes
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup + 1 tbsp water
- 1/2 tsp salt
- Preheat oven to 425F. Spiralize sweet potatoes into long noodles.* Toss noodles with olive oil, salt, sumac, black pepper, and garlic powder. Place on a baking sheet and bake for 18-22 mins, until tender.
- Toss chickpeas with olive oil and zaatar. Cut cherry tomatoes in half and toss with olive oil and salt. Place the chickpeas and tomatoes on a baking sheet and bake for 20-25 mins. You can bake the sweet potato noodles, chickpeas, and tomatoes simultaneously.
- Meanwhile, prepare the tahini sauce by whisking together tahini, lemon juice, water, and salt. Set aside.
- Place the pine nuts on a baking sheet and put them in the oven to toast for 5-10 mins, careful not to burn them. Set aside for topping.
- Toss baked sweet potato noodles with chopped cilantro, some of the tahini sauce, and broiled tomatoes. Top with zaatar roasted chickpeas and toasted pine nuts. Serve with extra tahini sauce on the side. Enjoy!
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 830Total Fat: 49gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 0mgSodium: 1842mgCarbohydrates: 87gFiber: 18gSugar: 26gProtein: 21g
Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although zenandzaatar.com attempts to provide accurate nutritional information, these figures are only estimates.