Preheat the oven to 375 °F. On a small baking sheet, toss the cubed sweet potato with 1/2 tablespoon oil and cumin to coat. Roast for about 30 minutes or until crispy.

Drain the noodles of their liquid, and wrap them in a paper towel (as you would a block of tofu) to remove any excess liquid. Press with a bowl or other weighted object while you prepare the other ingredients.

Mash the avocado with a fork in a medium bowl. Whisk in coconut milk and water, then pour in a medium saucepan. Add spices, and heat over low until it begins to froth. Lower to a simmer, then add the noodles. (You may wish to separate the noodles with your hands or a knife beforehand.) Cook for around 5 minutes or until the noodles are warm.

In a medium sauté pan, combine the spinach, onion, and remaining oil. Cook until the onion is soft and spinach begins to wilt.

Divide noodles, potato, and spinach between two bowls. Pour remaining broth from the noodles over each bowl, and top with cilantro.