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In a large skillet over medium heat, add 2 tablespoon olive oil and heat.
Once hot, add in your cubed sweet potatoes and cook for 5-6 minutes, flipping every 1 to 1 ½ minutes, so all sides become golden brown.
Add in 1 tsp each oregano, garlic powder, and onion powder, ½ tsp each black pepper and salt, ¼ tsp each ground coriander and cinnamon, and ⅛ tsp each ground nutmeg and red pepper flakes if adding (more or less to taste). Stir together and allow to cook for 1 minute or until fragrant.
Add in 1 ½ cups vegetable stock and using a wooden spoon, scrap the bottom of the pan to remove anything stuck to the bottom (this is called fond).
Add in ½ cup cashew cream and stir together until well combined.
Then, add in 15.5oz (2 cups) cooked lentils, and 1 cup chopped kale. Stir together well.
Add in the zest of the lemon and ½ the lemon juice. Stir together and taste. Add more lemon juice if desired.
Let cook until the kale has wilted, about 4-8 minutes depending on your preferences.
Top with 2 tbsp fresh cilantro and stir together.
Serve with grain of choice or toasted bread.