Rinse wild rice under cold water to remove excess starch.

Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until tender.

In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender.

In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft (about 5 minutes).

Combine cooked wild rice and roasted sweet potatoes with sautéed onions and garlic in the skillet. Stir in chopped kale until wilted (about 2 minutes).

Serve warm with an optional drizzle of olive oil or sprinkle of nuts.