Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread the sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized at the edges.

Step 2: Cook the Quinoa

1. While the sweet potatoes roast, rinse the quinoa thoroughly under cold water.
2. In a medium saucepan, combine 1 cup quinoa with 2 cups water or vegetable broth. Bring to a boil, then reduce the heat to low and cover.
3. Simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Step 3: Make the Thai Peanut Sauce

1. In a small mixing bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, maple syrup, ginger, and Sriracha (if using).
2. Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable.

Step 4: Assemble the Bowls

1. Divide the cooked quinoa and mixed greens among four bowls.
2. Top each bowl with roasted sweet potatoes, shredded cabbage, carrots, red bell pepper, and any additional toppings like cilantro or peanuts.
3. Drizzle generously with the Thai peanut sauce and serve immediately.