To start, peel and spiralize all 4 of the white sweet potatoes. Add them to a big pot of water so they don't turn brown while you prep everything else. Wash and chop the cauliflower add to a different pot of water and bring it to a boil. Simmer the cauliflower until it's tender, about 10 minutes.

Drain the cauliflower and add it to a blender (love my blendtec for this), along with 1/2 cup chicken stock, almond milk, 1/2 teaspoon salt and 1 tsp. minced garlic. Puree all of this until smooth, set aside. Caramelize the leeks in a hot pan with coconut oil, add the other half of the chicken stock and the lemon juice. Cover the pan and cook the leeks for a few minutes. Now you can add the cauliflower puree to the big wide pan with the leeks. Stir it all together and season to taste.

In a big stock pot, boil the white sweet potato noodles until al dente'. Remember to salt the water they cook in. Drain the noodles. Now you're ready to put it all together. Serve big piles of noodles topped with the cauliflower-leek sauce and garnish with bacon and the thinly sliced green onion and enjoy!