Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.

Dice the sweet potatoes into even chunks. Toss with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, flipping halfway.

While roasting, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado in a mixing bowl.

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

Once the sweet potatoes are done, cool slightly. In serving bowls, layer mixed veggies, then top with roasted sweet potatoes. Drizzle with peanut sauce.

Garnish with cilantro and chopped peanuts. Serve immediately.