18. Crispy Vegetable Noodles and Pork
Ingredients
- 2 sweet potatoes, spiralized
- 3 large carrots, spiralized
- 1 onion, peeled and spiralized
- 2 tbsp avocado oil
- 1.5 lbs ground pork
- 3 green onions, diced
- Salt and pepper
For the sauce:
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp avocado or olive oil
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp sea salt
Instructions
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Preheat oven to 400° Fahrenheit and line 1 large or 2 medium sheet pans with parchment paper.
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Spiralize the sweet potatoes, carrots and onion. Place them on the sheet pan. Mix them up and spread them out. If the strands are too long, cut them with scissors.
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Toss the vegetable noodles with avocado oil and salt and pepper (about 1 tsp each).
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Next, break the ground pork into small pieces with your hands and nestle the pieces of pork evenly among the noodles.
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Place the sheet pan into the oven and roast for a total of 35 to 45 minutes, stirring every 10-15 minutes to make sure the veggies cook evenly.
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The veggie noodles are done when they are tender and have crispy bits all over. Watch them closely in the last 10 minutes to ensure that they don’t burn.
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While the noodles and pork are cooking, prepare the sauce by placing all of the sauce ingredients into a bowl or jar and whisking well. Chop green onions as noted.
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Once the noodles and pork are done, remove from the oven. Sprinkle the green onion over everything and toss to mix.
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Spoon some sauce onto each serving of the crispy noodles and pork and mix to coat. Enjoy.