Add the cubed sweet potatoes and chickpeas to a large bowl.

Drizzle with olive oil, soy sauce, maple syrup, and sriracha.

Sprinkle in garlic, smoked paprika, and chili flakes, then toss until evenly coated.

Spread the sweet potatoes and chickpeas onto the baking tray in a single layer.

Roast for 30–35 minutes until the sweet potatoes are tender and caramelized and the chickpeas become slightly crisp.

Rinse the quinoa thoroughly under cold water to remove bitterness.

Add quinoa and vegetable broth to a saucepan and bring to a gentle boil.

Reduce heat, cover, and simmer until the quinoa becomes fluffy and the liquid is absorbed.

Steam the broccoli florets and edamame until bright green and just tender.

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, warm water, and lime juice until smooth and creamy.

Taste the sauce and adjust with more lime juice or water if needed.

Divide the cooked quinoa among serving bowls.

Arrange the roasted sweet potatoes, chickpeas, broccoli, and edamame over the quinoa.

Add sliced avocado and drizzle generously with peanut sauce.

Finish with chopped peanuts and fresh cilantro for extra crunch and freshness.