Making the Thai Peanut Sweet Potato Buddha Bowl is simple. Follow these steps for a deliciously satisfying meal:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Sweet Potatoes: On a baking sheet, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out evenly.
3. Roast Sweet Potatoes: Bake in the preheated oven for about 20 minutes or until they are tender and slightly caramelized.
4. Cook the Quinoa/Rice: While the sweet potatoes roast, prepare quinoa or brown rice according to package instructions. Set aside.
5. Sauté Vegetables: In a skillet, sauté broccoli, bell pepper, and carrot in a little olive oil over medium heat until just tender, about 5-7 minutes. Remove from heat.
6. Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Add water gradually until you reach your desired consistency.
7. Assemble the Bowl: In serving bowls, layer the base of quinoa or rice, top with roasted sweet potatoes, sautéed vegetables, shredded cabbage, and green onions.
8. Drizzle Peanut Sauce: Generously drizzle the prepared peanut sauce over each Buddha bowl.
9. Garnish: Top with chopped cilantro for a fresh finish.