Begin by preparing your vegetables for the Thai Peanut Sweet Potato Buddha Bowl. Dice the sweet potatoes into uniform cubes for even roasting. Chop the broccoli into small florets, slice the avocado, and grate the carrots. Set aside.

Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, flipping halfway through.

While the sweet potatoes roast, take a large mixing bowl and combine the chopped broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss gently.

In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. Adjust with a splash of water if needed.

To assemble, layer the mixed vegetables at the bottom of a serving bowl. Top with the roasted sweet potatoes and drizzle the peanut sauce over the top. Garnish with cilantro and crushed peanuts.