Begin by washing and peeling the sweet potatoes, then dice them into bite-sized cubes. Chop the broccoli florets and thinly slice the avocado. Gather all vegetables in a large bowl.

Preheat your oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper, spread on a baking sheet, and roast for 25-30 minutes.

While sweet potatoes are roasting, toss the broccoli, cabbage, carrots, and avocado together.

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

Once sweet potatoes are roasted, layer mixed vegetables in a bowl, top with sweet potatoes, and drizzle with peanut sauce.