Preheat the oven to 400F. Toss the cubed sweet potatoes with about 2 tablespoons of olive oil. Spread evenly on a baking sheet and roast for 25 minutes. Remove and set aside.
Next, saute the kale with the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat for 2-3 minutes until kale is slightly wilted and has taken on a bright green hue.
Next, add in the roasted sweet potatoes and season with salt and pepper. Toss gently to combine for 1-2 minutes.
Serve in large bowl and top with goat cheese crumbles, pumpkin seeds, and a drizzle of the pomegranate molasses.
