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

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast Sweet Potatoes: On a baking sheet, toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them out in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
3. Prepare the Chicken: While the sweet potatoes are roasting, season the chicken pieces with salt and pepper. Heat a skillet over medium-high heat and add a splash of oil.
4. Cook the Chicken: Add the chicken to the skillet and sauté for about 7-10 minutes, or until cooked through and golden brown. Remove from heat and set aside.
5. Cook the Vegetables: In the same skillet, add the mixed vegetables. Sauté for 5-7 minutes until they are tender but still vibrant and crisp.
6. Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. If the sauce is too thick, add a tablespoon of warm water to reach your desired consistency.
7. Assemble the Bowl: In a large bowl, layer the cooked quinoa or brown rice at the bottom. Top with roasted sweet potatoes, sautéed chicken, and mixed vegetables.
8. Drizzle with Sauce: Generously drizzle the peanut sauce over the top of the bowl.
9. Garnish: Finish with fresh cilantro and lime wedges for an extra burst of flavor.

These steps will guide you in creating an incredible Thai Peanut Chicken Buddha Bowl with Sweet Potatoes that everyone will love!