Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Cook the rice according to the package directions.
Place the sweet potatoes in a medium bowl and toss with 1 Tbsp. oil and ¼ tsp. each of the salt and pepper. Spread them evenly on the baking sheet and roast them for 15 – 20 minutes, until they are fork tender (it is ok if the oven hasn’t fully preheated yet).
In a medium saucepan, heat the beans and 1/4 cup water over a medium-low heat. Add the garlic powder and ¼ tsp. salt and pepper.
Cut off the stems of the collard greens (or kale), leaving the leaves intact. Pile 6 – 8 leaf-halves on top of each other and roll them tightly. Thinly slice the roll so that you form long ribbons (called a chiffonade), about ¼ inch thick. Repeat with the other leaves and set them aside.
In a large skillet, heat the remaining oil over medium-high heat until it is shimmering but not smoking. Add the garlic and stir for 20 – 30 seconds until it is fragrant.
Add the collard greens (or kale) and stir well, coating them in the oil. Sprinkle with ¼ tsp. salt. Reduce the heat to medium and stir frequently until they are bright green, about 3 minutes. Remove the greens from the heat, taste for seasoning, and add more salt, if desired.
Serve all the components family-style so that everyone can make their bowl to taste, topped with feta, if desired.