Preheat the oven to 400°F (200°C).

Dice sweet potatoes into bite-sized pieces, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes, flipping halfway through.

While sweet potatoes roast, chop broccoli, slice cabbage, and grate carrots. Slice avocado just before assembling.

In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.

Assemble the Buddha bowl by layering mixed vegetables, then adding roasted sweet potatoes on top.

Drizzle peanut sauce over the bowl and garnish with cilantro and peanuts.

Serve immediately and enjoy your meal!