Peel and chop the sweet potatoes into 2-inch pieces. Place them on the baking sheet along with 1 tablespoon of oil, salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Toss to coat the sweet potatoes and then slide the baking sheet into the oven. Set a timer for 20 minutes.

Trim the ends off of the green beans and cut them in half. Remove the stem of the bell pepper and cut into thin strips. In a medium bowl, toss the green beans and bell pepper with the remaining tablespoon of avocado oil, salt, pepper, remaining garlic powder, and remaining onion powder. Toss to combine.

When the 20 minutes are up, remove the sweet potatoes from the oven and give them a toss with a spatula. Push them over to one side of the baking sheet. Add the green beans and bell pepper to the other side and place the baking sheet back in the oven for another 15-20 minutes, or until all vegetables are tender with a bit of browning.

While vegetables are roasting, make the dressing. In an upright blender, combine the peanut butter, lime juice, Gochujang, maple syrup, Tamari, salt, pepper, and water. Blend on high until smooth, about 30 seconds. The dressing should be creamy, but still flow nicely off of a spoon. Add more water if necessary and set aside.

Assemble the salad. Place the shredded cabbage, half the cilantro, and half the chives on a platter. Sprinkle some salt and pepper. Drizzle the cabbage with about half of the dressing. Top with the roasted sweet potatoes, green beans, and bell peppers. Drizzle with the remaining dressing over top and finish with remaining herbs and sesame seeds. Enjoy immediately!