Preheat the oven to 425°F (220°C). Line the large sheet pan and small sheet pan with parchment paper.

Add broccoli, 2 tbsp olive oil, 1 tbsp tamari soy sauce, 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder to the large sheet pan. Toss until coated.

Spread the broccoli in an even layer. Roast for 25 min, tossing halfway through.

Add sweet potatoes, remaining olive oil, remaining salt, and remaining black pepper to the small sheet pan. Toss until coated.

Spread the sweet potatoes in an even layer. Roast for 25 to 30 min, tossing halfway through.

Combine peanut butter, miso paste, remaining tamari soy sauce, rice vinegar, sesame oil, maple syrup, fresh ginger, garlic, and a pinch of salt in a small bowl. Whisk until smooth.

Combine peanuts, fresh cilantro, scallions, and red pepper flakes in the second small bowl. Toss the crunch mixture together.

Finely chop the cooked thin rice noodles. Finely chop the roasted broccoli if needed.

Transfer roasted broccoli and sweet potatoes to the large mixing bowl. Add edamame, red cabbage, and thin rice noodles.

Toss the bowl ingredients until evenly mixed. Divide the mixture among 6 servings.

Top each serving with the peanut-herb crunch. Drizzle with peanut-miso dressing.