Preheat the oven to 400 F (200 C) and lay out 3 meal prep containers
On a baking sheet, lay out the sweet potatoes and add a TBSP of oil, salt, pepper and cumin. Toss with your hands or a wooden spoon to evenly coat the cubes. Spread them out a bit and bake for 25-30 mins.
In a large skillet on medium heat, add 1 TBSP oil and the chopped onion. Cook until translucent (about 5 mins).
Then add garlic, chickpeas and crushed tomatoes. Add salt, pepper, cumin and a dash of crushed pepper. Stir and bring to a slight boil. Then, reduce heat to a simmer, cover and cook for 10 minutes.
Add the kale and stir. The kale should get soft in about 3 minutes.
Assemble the meals: divide the chickpea/tomato mixture into three portions, add sweet potato on top. Then add chopped cilantro.