Preheat your oven to 400°F (200°C).

Peel and dice the sweet potatoes into even-sized cubes, toss with olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 25–30 minutes until golden.

In a salad bowl, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss to mix.

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

Assemble your Buddha bowl starting with the vegetable mix, topped with roasted sweet potatoes and drizzled with peanut sauce.

Garnish with chopped cilantro and crushed peanuts before serving.

Serve immediately or store components separately for meal prep.