Wash and prepare the vegetables: dice sweet potatoes, chop broccoli, shred cabbage, grate carrots, and slice avocado.

Preheat oven to 400°F (200°C), toss sweet potatoes with olive oil, salt, and pepper, then roast for 25-30 minutes.

Combine chopped broccoli, shredded cabbage, grated carrots, and sliced avocado in a mixing bowl.

Whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.

Assemble the bowl by layering mixed vegetables and roasted sweet potatoes before drizzling peanut sauce on top.

Garnish with cilantro and crushed peanuts before serving.