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Place rice, garlic salt and water in a large saucepan and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook the rice until the water is absorbed and the rice is tender, 15 to 20 minutes. Remove from heat and let stand five minutes.
Next, heat 2 tablespoons of oil in a large skillet over medium-high heat. Saute the sweet potato for eight minutes. Add the onion to the skillet and cook until you can stab a fork into the sweet potato, four to six minutes.
Add the chopped or torn kale pieces and stir until tender, four to six minutes. Stir in the beans and warm them together with the rest of the ingredients.
Mix 2 tablespoons of the chili sauce and the remaining oil into the rice, adding it to the skillet. Serve with lime wedges and additional chili sauce, if desired.