Preheat oven to 400° Fahrenheit and line 1 large or 2 medium sheet pans with parchment paper.
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.
Toss the vegetable noodles with avocado oil and salt and pepper (about 1 tsp each).
Next, break the ground pork into small pieces with your hands and nestle the pieces of pork evenly among the noodles.
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.
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.
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.
Once the noodles and pork are done, remove from the oven. Sprinkle the green onion over everything and toss to mix.
Spoon some sauce onto each serving of the crispy noodles and pork and mix to coat. Enjoy.