Reheat the frozen brown rice according to the directions on the package.

Produce Prep: Wash and chop the sweet potatoes (see step #3 for sweet potato preparation options). Peel and mince the garlic and fresh ginger. Rinse and drain the canned chickpeas.

The sweet potatoes can be prepared two ways. If you have extra time, you can bake them in the oven. Cut the sweet potatoes into ½-inch-wide round medallions and bake them at 400 for 25-30 minutes, flipping at around 15 minutes. If you’re looking for an option that takes less than 10 minutes, you’ll be preparing mashed sweet potatoes in the microwave. Poke holes all over the sweet potato with a fork. Microwave for about 5-9 minutes or until soft throughout. (Larger sweet potatoes may take up to twice as long to cook.) Once cooked, mash the sweet potatoes with a fork.

In a saucepan, heat the beans on medium heat with the cinnamon, cumin, turmeric, garlic, fresh ginger and a few tablespoons of water until the beans are warm and soft.

Add the baby kale (or any other leafy greens) to the pan, and put the lid on to lightly steam the baby kale leaves. The baby kale is done when the leaves are limp (at about 3 minutes). Stir occassionally. Mash the sweet potatoes in a bowl. Add them to the beans and baby kale mix.

To plate, top the brown rice with the veggie and chickpea mixture. Season to taste.