Sweet Potato Bowls With Kale and Chickpeas

Ingredients

• 2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces
• 3/4 cup vegetable broth
• 1 1/4 cups full- or reduced-fat coconut milk
• 1 Tbsp. curry powder
• 1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces
• 1 (15.5-oz.) can chickpeas, drained, rinsed
• 2 Tbsp. fresh lime juice
• Kosher salt, freshly ground pepper
• 2 cups cooked white or brown rice

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