Preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper.

Toss diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes until golden.

Combine wild rice with 3 cups of water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes.

In a skillet over medium heat, add the remaining tablespoon of olive oil and sauté minced garlic until fragrant, then add chopped kale and sauté for 5-7 minutes.

In a large bowl, combine roasted sweet potatoes, cooked wild rice, and sautéed kale. Drizzle with lemon juice and toss gently to mix.