Step 1: Prepare and Roast the Vegetables

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the diced sweet potatoes and beets on the baking sheet. Drizzle with olive oil and sprinkle with paprika, smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables out in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Step 2: Cook the Brown Rice

1. While the vegetables are roasting, rinse the brown rice under cold water.
2. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rice, reduce heat to a simmer, and cover.
3. Cook for 35-40 minutes or until the rice is tender and all liquid is absorbed. Fluff with a fork and set aside.

Step 3: Make the Spicy Peanut Sauce

1. In a small bowl, combine peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha.
2. Whisk together until smooth. Add warm water, one tablespoon at a time, until you reach your desired consistency.
3. Taste and adjust seasonings if needed, adding more sriracha for heat or a bit more maple syrup for sweetness.

Step 4: Prepare the Bowl Ingredients

1. While the rice and vegetables are cooking, prepare the fresh ingredients. Shred the red cabbage and carrots, and slice the cucumber.
2. Chop the cilantro and set aside for garnish.

Step 5: Assemble the Buddha Bowls

1. In each bowl, start with a base of cooked brown rice.
2. Arrange roasted sweet potatoes, beets, shredded red cabbage, carrots, cucumber slices, and baby spinach around the rice.
3. Drizzle generously with the spicy peanut sauce.
4. Garnish with chopped cilantro, sesame seeds, and chopped peanuts if desired.
5. Serve with lime wedges on the side for an extra zesty kick.