Microwave Sweet Potato and Kale Chili - Forks Over Knives

Ingredients

• 2 medium (12 oz. each) sweet potatoes, peeled and cut into ¾-inch cubes
• 1 cup purchased pico de gallo or salsa
• 1 15-oz. can diced tomatoes, undrained
• 1 tablespoon low-sodium chili seasoning
• 1 teaspoon garlic powder
• 1 15-oz. can white beans (any variety), rinsed and drained (1½ cups)
• 4 cups chopped kale (stems removed)
• Sea salt, to taste
• 2 cups cooked brown rice