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Add ingredients to a jar with a tight fitting lid or small mixing bowl then shake or whisk to combine and set aside.
Prepare rice according to package instructions using chicken broth or stock in place of water. Set aside — can be made up to 3 days ahead of time.
Fill a wok or large skillet with high sides with water then bring to a boil over high heat. Add a heavy dash of salt and chopped kale then boil until kale is tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and set aside.
Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until sweet potatoes are tender and caramelized, 8-10 minutes.
Add kale, cooked rice, and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.