Creating the Thai Peanut Chicken Buddha Bowl with Sweet Potatoes is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare Sweet Potatoes: On a baking sheet, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out evenly.
3. Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 25-30 minutes until tender and slightly caramelized.
4. Cook Chicken: While the sweet potatoes are roasting, season the chicken breasts with salt and pepper. Heat a skillet over medium-high heat and add a little olive oil.
5. Sear Chicken: Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side until fully cooked and no longer pink in the center. Remove from heat and let it rest.
6. Slice Chicken: After resting, slice the chicken into thin strips.
7. Prepare Vegetables: In the same skillet, add the broccoli and red bell pepper. Sauté for about 5-7 minutes until slightly tender but still crisp. Add the shredded carrots and toss for another minute.
8. Make Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, grated ginger, and sriracha. Add water gradually until the sauce reaches your desired consistency.
9. Assemble Bowls: In each bowl, layer the cooked brown rice or quinoa as the base. Top with roasted sweet potatoes, sautéed vegetables, sliced chicken, and a generous drizzle of peanut sauce.
10. Garnish: Finish with chopped green onions and cilantro if desired.