Preheat oven to 400° Fahrenheit and grease a 9x13 casserole dish with ghee.
Spiralize the zucchini first. Using a cheesecloth, clean towel or paper towels, squeeze the excess moisture out of the zucchini noodles. Pat dry with a fresh paper towel and set aside.
Spiralize the sweet potato and regular potato. Dice onion. Place the onion, zucchini and potato noodles in the casserole dish. If the noodle strands are too long, you can cut them into smaller pieces with scissors.
Toss the vegetable noodles with avocado oil and salt and pepper (about 1/2 tsp each).
Next, break the ground pork into small pieces with your hands and nestle the pieces of pork in amongst the noodles.
Roast in the oven for a total of 40 to 50 minutes, stirring every 10-15 minutes to make sure the veggies cook evenly. Watch them closely in the last 10 minutes to ensure that they don’t burn. If you want to crisp up the top of the noodles, you can switch the oven to broil at the end, for the last 5 minutes or so.
While the veggies 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. Pour the sauce over the veggies and toss to mix.
Serve and enjoy.
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