Preheat the oven to 400 degrees.
Dice the sweet potato into small cubes. Toss with olive oil, cumin, and garlic powder. Spread on a baking sheet and roast for 30 minutes, tossing halfway.
In a large salad bowl, combine chopped kale with olive oil and a sprinkle of salt and use your hands to massage the kale until soft and the leaves have darkened.
Prep other toppings while waiting for the sweet potatoes to finish roasting.
Assemble salads by making a bed of massaged kale, and topping them with roasted sweet potato cubes, ½ cup pinto beans, a handful of cherry tomatoes, some corn, and avocado slices. If desired, add jalapeño, radish, and cilantro.
Garnish salads with lime wedges and, if desired, warm corn tortillas and serve on the side.