Start by prepping your ingredients. Dice the sweet potatoes into uniform cubes, chop the broccoli into small 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 on a baking sheet. Roast for 25-30 minutes, stirring halfway through.

In a large mixing bowl, combine the chopped broccoli, shredded cabbage, grated carrots, and sliced avocado. Toss gently.

In a separate bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil to create the peanut sauce.

Layer the mixed vegetables in a serving bowl. Add the warm roasted sweet potatoes on top and drizzle with peanut sauce.