Kale & Sweet Potato Wild Rice Bowl

Name: Kale & Sweet Potato Wild Rice Bowl
Cuisine: American
Ingredients: ¾ cup dry wild rice blend (2 cups cooked); Generous drizzle of olive oil; 2 garlic cloves, minced; 5 stems curly kale, washed, de-stemmed, leaves roughly chopped (about 3 packed cups); 1 tablespoon vegan butter, plus 1 teaspoon olive oil (or 1 tablespoon olive oil); 1 medium sweet potato, cut into ¾-inch pieces (about 2 cups); 2 teaspoons maple syrup dissolved in 2 teaspoons water; ¼ cup raw or roasted pepitas; 3 tablespoons hemp hearts, or chopped walnuts, pecans, or pistachios; 2 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon maple syrup, or to taste; 1 teaspoon Dijon mustard; 1 large garlic clove; Salt & freshly ground black pepper to taste