Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion, season with a pinch of salt and pepper, and cook, stirring occasionally, until soft and beginning to brown, about 5 minutes. Add 2 tablespoons of the chili garlic sauce and cook, stirring for 30 seconds. Add the sweet potatoes and another pinch of salt and pepper and cook, stirring occasionally until starting to brown, about 10 minutes. Pour in the can of tomatoes and scrape all the brown bits off the bottom of the pan. Add the vegetable broth, coconut milk, SunButter, and honey.
Bring to a boil, cover the pot, reduce heat and simmer for 10 minutes. Add the kale and lime juice and simmer for another 10 minutes or until the kale and sweet potatoes are tender. Taste and add more salt, pepper, and/or chili garlic sauce as needed.
Garnish with furikake and pumpkin seeds if desired.