Peel and spiralize the sweet potatoes into thin noodles. Chop the woody ends off asparagus and discard. Chop the asparagus into bite-sized chunks.
In a skillet, add 2 teaspoons (10 mL) coconut oil and bring to medium-high heat. Add baby spinach and chopped asparagus and cook until the spinach has wilted and the asparagus has turned bright green, about 3-5 minutes. Pour into a bowl and set aside.
Add remaining coconut oil to skillet and add spiralized sweet potato noodles. Cook on medium-high heat, until sweet potato noodles begin to soften and are almost al dente, about 8-10 minutes.
Pour vegan alfredo sauce into pan and toss to combine. Continue cooking sweet potatoes until sauce has thickened and the noodles are al dente, about 8 minutes. Add splashes of water to thin the sauce, if desired. Add the sautéed spinach and asparagus to the dish, along with the chopped sun-dried tomatoes, and mix to combine. Scoop noodles into bowls and serve.