- Spiralize or julienne the sweet potatoes and place in a bowl.
- Place the sauce ingredients into a food processor or blender and blend until smooth.
- Chop the mushrooms into quarters and dice the red onion.
- Add 2 tbsp of coconut oil to a medium pan on a moderate heat and gently saute the mushrooms and red onion.
- Add the spinach and the sauce.
- In a wok (if you don’t have a wok, use a large pan), add 2 tbsp of coconut oil on a moderate heat, add the sweet potato noodles and cook until soft (this takes around 10-12 mins), ensure that you are stirring regularly.
- Add the sauce and spinach to the sweet potato noodles and olives to serve.
![Sweet Zucchini Banana Flatbread [Gluten Free, Paleo, Vegan]](https://cookinggoals.com/wp-content/uploads/2020/02/photo97-300x300.jpg)
