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Add the oil to a large skillet over medium heat, followed by the sweet potatoes and garlic. Add salt and pepper to taste, then cover the pan and let the sweet potatoes cook on medium heat for 10-15 minutes, stirring occasionally, until tender.
When the sweet potatoes are halfway done, add the cauliflower to the pan with more salt and pepper to taste. Keep the pan covered to steam the cauliflower.
Cook the rice according to the package and set aside.
When the sweet potatoes and cauliflower are done, add the coconut milk, drained crushed tomatoes and curry powder to the pan. Stir well an bring the mixture to a low boil, then bring to a simmer and cook uncovered on low heat for 5-10 minutes.
Stir in the rinsed and drained chickpeas, then taste the mixture to adjust spices. I added more curry powder at this point!
Assemble: divide the rice into three meal prep containers, followed by the curry mixture. That's it!