Toss the sweet potatoes and garlic with the olive oil, rosemary, cinnamon, salt and pepper.
Spread into an even layer on a baking sheet.
Place in the oven and bake for 15-20 minutes.
While the potatoes are roasting, prepare the peanut sauce by combining all of the ingredients in a large blender or food processor.
Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls. Drizzle the peanut sauce over the bowls.
The nutritional information provided is for one bowl with 1/4 cup of peanut sauce.
The Thai peanut sauce recipe provided will make approximately 3 cups of sauce. You can either cut down on the ingredients to make less sauce or view the original post for the sauce here to see what other recipes you can make with it.
To add more protein to this buddha bowl, roast 1 cup of canned chickpeas (drained and rinsed) or 1 cup frozen shelled edamame with the sweet potatoes.
To add more veggies to this buddha bowl, add broccoli florets, diced cucumber or shredded cabbage to the bowl with the carrots and cilantro.