Preheat the oven to 200 C.
Mix the avocado oil with the cinnamon, a big pinch of salt and pepper in a large bowl. Chop the sweet potato up into small chunks and rub in the spiced oil. Place on a baking tray and roast in the oven for 35-40 minutes until golden and cooked through.
Place the rice in a sieve and give it a rinse. Place the rinsed rice in a large pot and add the water, stock and rice. Bring to a boil then reduce to a simmer. Cook at a simmer for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender. When the rice is done, pour it into a strainer to drain off any remaining liquid.
Mix the olive oil, lemon juice, crushed clove of garlic and a pinch of salt. Finely chop the kale into thin slithers and massage in the dressing.
Mix the wild rice with the kale for a few minutes before serving to cook through, then stir in the sweet potato and serve warm with the toasted pumpkin seeds.