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.

In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or 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 quinoa, roasted sweet potatoes, chickpeas, red bell pepper, cucumber, carrots, and spinach. Drizzle with Thai peanut sauce and top with cilantro, peanuts, and sesame seeds.