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Preheat the oven to 425oF. Line a large sheet pan with parchment paper.
Add the cubed sweet potato to a large sheet pan with a drizzle of olive oil and a few generous pinches of salt and black pepper. Toss to evenly coat, then spread the sweet potatoes out in a single layer, evenly spaced apart. Bake until crisp and lightly browned, tossing halfway through, about 20 minutes.
Meanwhile, make the quinoa: bring 2 cups of salted water to boil in a saucepan, then stir in the quinoa, reduce heat to low, and cover. Cook until fluffy, about 15 minutes.
While the quinoa cooks, add the edamame, cabbage, cucumber, green onion, and cilantro to a large mixing bowl. Toss with the sesame oil, lime juice, and a generous pinch of kosher salt. Taste and add more salt if desired. Set aside.
Make the peanut sauce: add the peanut butter, coconut aminos, rice vinegar, sriracha (if using), sesame oil, ginger, and 2 to 3 tablespoons of warm water to a small bowl and whisk until smooth. Add additional warm water, one tablespoon at a time, as needed to thin it out.
Assemble the bowls: evenly divide the quinoa and vegetables between four bowls. Add the sweet potato cubes on top and drizzle each with the peanut sauce. Top with cilantro, chopped peanuts, and sesame seeds if desired.