Heat up your George Forman grill or other grill.*

Place a large skillet over medium heat and add in 1/2 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.

Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.

Place the noodles into a shallow bowl, about 6" wide.

Place a piece of wax paper over the bowl and push in to cover the noodles. Place a can of something or another bowl and press firmly down onto the noodles. Place this contraption into the refrigerator for at least 15-20 minutes.

Once the noodles are done cooling, remove the wax paper. Place a large skillet over medium-low heat and add in the other 1/2 tbsp of olive oil. Very carefully, over the skillet, turn the bowl over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.

While noodles are cooking, place avocado in a bowl and mash. Set aside.

While noodles are cooking, cook your bacon and set aside with a slotted spoon onto a plate lined with toilet paper.

Five minutes before the noodles are done, season the tuna steak lightly with olive oil and season generously with salt and pepper. Grill for about 5 minutes, depending on how well done you'd like it. Once done, set aside.

Once tuna is done, place your tomato on the grill and cook for 2 minutes.

Once everything is prepared, assemble your sandwich. Place the noodle bun on a plate, top with avocado mash, tuna steak, tomato, sriracha, bacon and top with kale.

Enjoy!