Preheat your oven to 400°F (200°C).

Dice medium-sized sweet potatoes into even chunks, toss them in a bowl with olive oil, salt, and pepper, then spread onto a lined baking sheet.

Roast for 25-30 minutes, or until golden brown and crispy.

In a mixing bowl, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado.

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

Assemble the bowl by placing the veggie mix as a base, topping with roasted sweet potatoes and drizzling with the peanut sauce.

Garnish with fresh cilantro and chopped peanuts, then serve immediately.