Step 1

In a bowl, mix together the sweet chili sauce, peanut butter, soy sauce, lime juice, ginger, and garlic.

Step 2

Add the chicken to a bowl with about one third of the peanut sauce. Save the rest to drizzle on the bowls. Marinate for at least 30 minutes, ideally a few hours or overnight.

Step 3

Preheat the oven to 425 degrees. Spray a baking sheets with cooking spray. Add the sweet potatoes in a single layer. Roast for 15 minutes.

Step 4

Carefully remove the sheet pan from the oven. Flip the sweet potatoes and push to one side. Add the chicken and red onion. Roast for 12-15 minutes or until chicken is cooked through and sweet potatoes are tender.

Step 5

Layer in the quinoa, chicken, sweet potatoes, red onions, edamame, cabbage, carrots, cilantro, and mint. Drizzle with remaining peanut sauce.