Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic, and water until smooth. Adjust consistency with more water if needed.

In each bowl, layer cooked quinoa, roasted sweet potatoes, spinach, red bell pepper, cucumber, and carrots. Drizzle with Thai peanut sauce and top with cilantro and peanuts.