Creating the Thai Peanut Sweet Potato Buddha Bowl is simple if you follow these easy steps:

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Sweet Potato: Peel and dice the sweet potato into cubes. Toss them in a bowl with 1 tablespoon of olive oil, salt, and pepper.
3. Roast Sweet Potatoes: Spread the sweet potato cubes on a baking sheet. Roast in the preheated oven for 25-30 minutes until tender and golden brown, turning halfway through.
4. Cook Quinoa: While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then lower the heat to simmer. Cover and cook for about 15 minutes or until all the water has absorbed.
5. Prepare Vegetables: While the quinoa cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the bell peppers and broccoli, sautéing for 5-7 minutes until just tender. Season with salt and pepper.
6. Make Peanut Sauce: In a bowl, whisk together the peanut butter, soy sauce (or tamari), maple syrup (or honey), lime juice, and sesame oil. Slowly add water until you reach your desired sauce consistency.
7. Assemble the Bowl: Once the sweet potatoes are roasted and the quinoa is fluffy, it’s time to put everything together. In a bowl, layer quinoa, roasted sweet potatoes, sautéed vegetables, and raw shredded cabbage.
8. Top with Avocado & Sauce: Add sliced avocado on top and drizzle generously with the peanut sauce. Sprinkle with chopped peanuts for added crunch.
9. Serve: Enjoy your Thai Peanut Sweet Potato Buddha Bowl immediately while fresh!