2 large white sweet potatoes (or preferred vegetable)
6 slices bacon
Handful green onions, chopped
To cook the leeks:
Over a low-medium heat, add the avocado oil to a large skillet. Add the leeks, stirring them through so that they are coated in the fat evenly, then turn the heat down to low. Cook until softened and beginning to caramelize at the edges, about 20 minutes. Add the chicken stock and lemon juice and cover the pan, cooking until completely tender, about 5 – 10 minutes.
To make the sauce:
While the leeks are cooking, fill a saucepan 1/3 way full of water and bring to a boil. Add the chopped cauliflower and simmer until tender, about 10 minutes.
Drain the cauliflower and add to a blender, along with the chicken stock, coconut milk, salt and garlic powder. Puree until smooth and liquid.
Once the leeks are cooked, stir them into the cauliflower Alfredo sauce. Set aside.
For the noodles:
Use a spiralizer to make the sweet potatoes into noodles. Bring a pan of water to a boil. Add the spiralized sweet potato to the boiling water and cook until softened, but still al dente, about 4 – 5 minutes.
Drain the sweet potato noodles.
To garnish and assemble:
Cook the bacon until crisp. Allow to cool slightly and chop into small pieces.
Slice the green onions.
Add the sweet potato noodles to a large skillet, pour over the Alfredo sauce and leeks. Use tongs to stir the sauce through the noodles and make sure everything is coated evenly. If the sauce is too thick, add a splash or two of water.
Simmer the noodles in the sauce until everything is warmed through.
Pile the noodles and Alfredo sauce onto plates. Sprinkle with bacon pieces and green onion before serving.