Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash, peel, and dice the sweet potatoes into cubes. Toss in olive oil and salt, then spread on the baking sheet. Roast for 25-30 minutes.

Rinse quinoa under cold water. Combine with water and pinch of salt in a saucepan. Boil, then simmer for about 15 minutes until fluffy.

In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, ginger, and garlic until smooth.

Slice cucumber, shred carrots, and chop red cabbage. Mix them in a large bowl.

Assemble your bowl starting with quinoa followed by roasted sweet potatoes and fresh veggies.

Drizzle creamy peanut sauce on top, potentially adding extra lime juice or garnishing with sesame seeds.

Serve and enjoy warm, or store components separately for later.