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Start by warming some olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, stirring for 2-3 minutes until fragrant and softened.
Add the diced sweet potatoes and chopped bell pepper. Cook for about 5 minutes, stirring occasionally, until the sweet potatoes begin to soften.
Stir in the rice and pasta, allowing them to lightly toast for 1-2 minutes. This enhances their flavor and prevents them from sticking together.
Add the broth, diced tomatoes (with their juice), smoked paprika, cumin, salt, and pepper. Stir well to combine all ingredients. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the mixture simmer for 20-25 minutes. Stir occasionally to prevent sticking. Once the rice, pasta, and sweet potatoes are tender, add the spinach or kale, if using, and cook for another 3-5 minutes until the greens are wilted.
Take the pot off the stove and, keeping it covered, allow it to rest for a few minutes. Garnish with fresh herbs before serving.