Making the Thai Peanut Sweet Potato Buddha Bowl is straightforward and fun. Just follow these steps:

1. Preheat the oven to 400°F (200°C).
2. Prepare Sweet Potatoes: Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet.
3. Roast Sweet Potatoes: Bake for 25-30 minutes until they are tender and slightly crispy.
4. Cook Quinoa: Meanwhile, cook the quinoa according to package instructions and set it aside.
5. Make Peanut Sauce: In a bowl, mix together the peanut butter, soy sauce, maple syrup, rice vinegar, ginger, and water until smooth. Adjust the consistency with more water if needed.
6. Assemble Bowl: In a serving bowl, layer the cooked quinoa, roasted sweet potatoes, cherry tomatoes, carrots, spinach, cucumber, and cilantro.
7. Drizzle Sauce: Generously drizzle the peanut sauce over the assembled bowl.
8. Top with Peanuts: Add crushed peanuts on top for an extra crunch (if using).
9. Serve: Enjoy your colorful and delicious Buddha bowl!