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

Toss the diced sweet potatoes in a large bowl with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes.

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

Sauté minced garlic in a skillet over medium heat with the remaining tablespoon of olive oil until fragrant. Add in the chopped kale, cooking until wilted, about 5-7 minutes.

Mix the roasted sweet potatoes, cooked wild rice, and sautéed kale in a large bowl. Drizzle with fresh lemon juice and toss gently to combine.

Optional: Top with a sprinkle of toasted seeds for an added crunch.