Preheat oven to 400 degrees F.

Place the cubed sweet potatoes on a parchment lined baking sheet. Drizzle with 1 Tbsp olive oil and bake for 20-25 mins or until easily pierced with a fork.

In the meantime, a large pot heat 1 Tbsp of olive oil over medium heat. Add the onion and cook until transparent. Place the onions in a large mixing bowl for later. Add the remaining 1 Tbsp of oil to the pot and add the garlic and cook until lightly golden. Add the tomato sauce and broth and bring to a boil. Reduce to low heat and add the peanut butter, ginger, cumin, and salt.

Reduce the oven temperature to 350 degrees F.

Add the rice, sweet potatoes, kale, and peanuts to the mixing bowl with the onion. Add 1/2 cup of the sauce and mix well.

Using 2 9×13 inch baking pans, spread 1/2 cup of the sauce on the bottom of each. Place tortillas, one at a time, on to the pan to completely cover one side with the peanut sauce.  Add a small amount of the fill on the tortilla and roll to form the enchilada.  Repeat with the remaining tortillas. Pour the leftover sauce over the top of the tortillas.

Bake for 15-20 minutes.

Optional: top with sriracha, cilantro, and chopped peanuts.