Harvest Roasted Vegetables and Chickpeas

large/extra-large sweet potato, peeled and diced into 1 1/2-inch chunks

Brussels sprouts, trimmed and halved

low-sodium chickpeas, drained, rinsed, and patted dry

small red onion, peeled and sliced into small chunks

to 3 tablespoons olive oil

ground cumin

coriander

turmeric

kosher salt, or to taste

freshly ground black pepper, or to taste

minced garlic, optional and

about 4 cups kale, divided (4 big handfuls, or more if desired)