Fill a small soup pot with water. Bring to a boil over high heat. Add the sweet potato and boil until tender, usually five minutes should do it, depending on how small your pieces are.
Pop your rice bag in the microwave for about two minutes to heat. (If using leftover rice, you do not need to warm up.)
Warm a large skillet over high heat. Add a drizzle of olive oil along with the garlic. Cook for a minute to toast the garlic and bring out the flavor. Add in the chickpeas. Toss chickpeas a bit in the oiled pan, cover with a lid just in case the chickpeas start sizzling and popping a bit. After about a minute or two, add in the coconut milk, lemon juice, rice, maple or agavce syrup, curry powder, salt and pepper.Toss everything very well together and lower the heat to low. Cover with lid and allow the flavors to marinate together for a minute or two.
Lift the lid and do a taste test of the rice mixture. Add more salt, pepper, or even maple syrup as desired. You can even add in another splash of coconut milk if you like a richer texture. When you like the flavors, you can move on to the last cooking step.
Drain the sweet potatoes and transfer them to the skillet. Add the spinach to the skillet as well. Fold the spinach and potatoes into the rice mixture. Transfer to a serving bowl to serve,
Add 1-2 tablespoon of fresh citrus (lemon or lime) over top to serve. You can also add some fresh pepper, if desired. Serve with toasted slices of pita bread. Hummus or tahini sauce would also be a nice side. Enjoy!