Preheat your oven to 400°F (conventional setting). Spread diced sweet potatoes on a large baking sheet in a single layer without crowding. Drizzle with olive oil, season generously with salt and pepper, then toss to coat. Roast for 25-30 minutes, flipping halfway through, until golden-brown and tender when pierced with a fork.

While the sweet potatoes roast, make your peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until fully combined. Add warm water one tablespoon at a time, whisking constantly until you achieve a pourable but creamy consistency that coats the back of a spoon.

Prepare your fresh vegetables. In a large mixing bowl, combine broccoli florets, shredded cabbage, and grated carrots. If using raw broccoli and you prefer it slightly tender, blanch briefly in boiling water for 2 minutes, then drain and cool.

Assemble your bowls when ready to serve. Divide the vegetable mixture between two serving bowls. Top each with warm roasted sweet potatoes. Slice the avocado and arrange it over the top. Drizzle generously with peanut sauce, then finish with fresh cilantro and chopped peanuts.