Ginger Tahini Noodles with Asparagus & Roasted Sweet Potatoes
This delicious and simple Ginger Tahini Ramen with Asparagus & Roasted Sweet Potatoes is sure to become your new favorite meal! It's packed with amazing flavors and nourishing ingredients, with spiced sweet potatoes, umami-boosted sauteed chickpeas and asparagus, and a super creamy ginger tahini sauce.
Servings: 3 people
Ingredients
- 1 large sweet potato
- 1 tbsp + 2 tsp avocado oil divided
- ¾ tsp kosher salt divided
- ½ tsp black pepper divided
- ½ tsp paprika divided
- ¼ tsp smoked paprika
- ½ tsp garlic powder divided
- 2 3 oz. ramen “bricks” flavor packet discarded
- 1 tsp toasted sesame oil optional
- ¾ medium bundle asparagus
- 1 cup cooked chickpeas drained and rinsed
- 2 tsp Yondu Vegetable Umami
Ginger Tahini Sauce
- 3 tbsp runny tahini not thick paste variety
- 1 tbsp ginger paste or substitute fresh grated ginger
- Juice of 1 lemon
- 1 tsp Yondu Vegetable Umami
- ½ tbsp maple syrup
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1-2 tbsp filtered water
- 2 tbsp finely chopped fresh parsley divided
Instructions
- Preheat oven to 400 degrees. Peel sweet potato, dice into 1cm cubes. Arrange on baking tray lined with parchment. Drizzle with 1 tbsp avocado oil, toss, and sprinkle with ½ tsp kosher salt, and ¼ each black pepper, paprika, smoked paprika, and garlic powder. Toss again and bake 40 to 50 min, tossing halfway, until lightly brown on outside and fork tender. Remove from oven.
- While sweet potatoes are cooking, bring water to boil for ramen, and then cook ramen according to package directions. The flavor packet is not needed for this recipe. Drain ramen and toss with toasted sesame oil, if using.
- Meanwhile, trim tough ends off asparagus (1/3 to ¼ off the bottom of stalks). Cut remaining stalks on a diagonal, into bite-sized pieces. Preheat a pan on medium heat. Add remaining 2 tsp avocado oil. Once hot, add asparagus. Cook 2 to 3 min, then add chickpeas, remaining ¼ tsp each kosher salt, black pepper, garlic powder, and paprika, and 2 tsp Yondu Vegetable Umami. Toss and cook another 2 min until asparagus is fork tender.
- To make the sauce, add all Ginger Tahini Sauce ingredients to a bowl, starting with 1 tbsp of the water and using half of the fresh parsley. If too thick, stir in up to another 1 tbsp water.
- To serve, top the ramen with roasted sweet potatoes, asparagus-chickpea mixture, and Ginger Tahini Sauce. Toss well to coat the noodles, and top with remaining fresh parsley.