A stunning Asian style noodle dish that's 100% gluten-free, vegan and ideal for a post-workout meal
Preheat oven to 180C
Peel and spiralise the sweet potatoes into noodles (if you don't have a spiriliser, use a julienne pealer - it will take slightly longer but tastes the same!)
Massage 1 tbspn coconut oil into the kale, adding salt to taste. Spread evenly on a baking tray.
Heat 1 tbspn coconut oil in a pan (if yours is not non-stick) and add the sweet potato noodles.
When these start to soften, add the spring onions and cook until soft.
Put the kale in the oven and keep and eye on it (usually takes about 10 minutes to soften unless you like it crispy, in which case leave it in a little longer)
Add the sesame sauce to the sweet potato and spring onions, mixing evenly.
Take the kale out of the oven when it is how you like it, and transfer a serving into bowls (you will have some left over.)
Add a serving of the noodles on top of the kale and sprinkle with sesame seeds.