Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the diced sweet potatoes on the baking sheet, drizzle with olive oil, and season with salt. Toss to coat and roast for about 25 minutes.

While the sweet potatoes are roasting, cook quinoa according to package instructions in a medium saucepan with water.

In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, and lime juice to make the dressing.

Steam the broccoli and carrots until tender, about 5-7 minutes.

Once everything is cooked, assemble the bowls with quinoa, roasted sweet potatoes, steamed broccoli, and carrots. Drizzle with the peanut dressing.

Serve warm and enjoy your cozy Buddha bowl!