Put rice and water in a pot, bring to a boil over high heat, then simmer on low for about 35 minutes until water evaporates. Remove from heat, let stand covered for about 10 minutes.

Preheat oven to 375°F. Spray a baking sheet with vegetable cooking spray. Spread diced sweet potato, onion, and broccoli evenly. Toss with olive oil and garlic. Sprinkle pepper. Roast for 25-30 minutes, tossing halfway.

Place kale in a bowl, drizzle with 1 teaspoon olive oil, and massage with hands until it breaks down. Set aside.

Remove cooked rice and roasted vegetables from the oven and set aside. Assemble bowls by evenly distributing all ingredients between 4 bowls.