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Using a spiralizer, turn the sweet potatoes into spaghetti-like noodles or use a vegetable peeler to create long, thin, ribbons, then set them aside.
In a small bowl, whisk together the sesame oil, ginger, garlic, tamari, vinegar, maple syrup, and 2 teaspoons of the curry powder, then set aside.
In a large Dutch oven, melt the coconut oil over medium heat and cook the bell pepper until it starts to soften, about 5 minutes.
Add the bean sprouts and reserved sauce and cook until the vegetables shrink in size, about 5 minutes more.
Add the sweet potato noodles, green onions, and peas and toss well to combine.
Partially cover the pot and cook until the potatoes are tender, 8 to 10 minutes.
Taste and adjust the seasonings, adding more curry powder if desired.
Serve warm, garnished with cilantro.
Store leftovers in an airtight container in the refrigerator for up to 3 days.