Dice the sweet potatoes into 1-inch cubes and place them in a large bowl. Chop the broccoli into bite-sized florets, slice the avocado, and grate the carrots.

Preheat your oven to 400°F (200°C).

Toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated.

Spread the sweet potatoes on a baking sheet and bake for 25-30 minutes until golden brown and tender, flipping halfway through.

Combine the chopped broccoli, shredded cabbage, grated carrots, and sliced avocado in a large serving bowl and toss until well mixed.

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

Layer the mixed vegetables in a bowl followed by the roasted sweet potatoes and drizzle the peanut sauce over it.

Sprinkle with chopped cilantro and crushed peanuts for added crunch and flavor.