Peel and cut the sweet potatoes into 1 inch cubes. Slice them vertically into segments of about 1 inch. Slice each of those segments into wedges and then cut them into cubes.

Heat the oil over medium high heat on a cast iron skillet. Add the sweet potatoes to it. Spread them to as much of a single layer as possible, so all of them are touching the skillet.

Cover and cook for 8 - 10 mins, stirring them every once in a while. Season with a little salt and pepper at the 6-7 min mark. Cook for 8 mins if you want them to be cooked enough and have a bite to it. I like to cook them for 10 mins when they are a little softer.

Remove the sweet potatoes and set them aside on a plate.

In the same skillet over medium high heat, add the onions and garlic. Saute for 2 mins or so till the onions start to soften.

Now add the peppers and let them cook for 3-4 mins, till they start to soften as well. Toss in the kale and cook for about 3 mins, till it wilts.

Add in the spices, salt and pepper and mix well.

Drain and rinse the can of black beans and add it to the skillet. Give it a quick toss.

Bring the sweet potatoes back into the skillet and give it a quick gentle mix. Lower the heat to medium and let it all cook together and get all the flavors infused, for about 2-3 mins.