Creating your Thai Peanut Sweet Potato Buddha Bowl can be an enjoyable experience if you follow these simple steps:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare Sweet Potatoes: Toss the cubed sweet potatoes in olive oil, garlic powder, paprika, salt, and pepper.
3. Roast Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet. Roast them in the preheated oven for 25-30 minutes, or until golden and tender.
4. Cook Quinoa or Rice: While the sweet potatoes are roasting, cook your quinoa or rice according to package instructions.
5. Prepare Vegetables: While everything cooks, prepare your vegetables: shred carrots, slice bell peppers, and dice cucumbers.
6. Make the Peanut Sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and grated ginger. Mix well until smooth. Add water as needed to achieve desired consistency.
7. Assemble the Bowl: Once the sweet potatoes are cooked, it’s time to assemble! Start with a base of quinoa or rice in each bowl.
8. Layer Ingredients: Top the quinoa with roasted sweet potatoes, shredded carrots, red bell pepper slices, cucumber, and baby spinach.
9. Drizzle with Sauce: Generously drizzle the Thai peanut sauce over the assembled ingredients.
10. Garnish: Finish off with fresh cilantro leaves if you like.

Now you have a delicious, visually stunning Buddha bowl that’s perfect for any occasion!