Roasted Sweet Potatoes and Sweet Potatoes with Crispy Buckwheat and Sesame Goat Cheese

This combo of creamy goat cheese, roasty roots, and crispy kale and buckwheat is no every day side dish!


2 lbs sweet potatoes, cut into long pieces or wedges
1 lb carrots, cut into long pieces
1 cup cooked buckwheat
1 bunch kale
4 oz goat cheese
1/4 cup sesame seeds, toasted
2 tbsp coco powder
1/2 tsp chili flakes
1/4 cup olive oil
1 orange zest and juice


  1. Heat oven to 450 F
  2. Toss the carrots and sweet potatoes in a big glug of olive oil, sprinkle of salt and black pepper and transfer to a foil lined baking sheet
  3. Roast until crispy on the outside and tender on the inside, about 40 minutes
  4. At the same time, dress the buckwheat with olive oil and a pinch of salt and transfer to a foil lined baking sheet and bake until crispy, about 15 minutes
  5. Do the same with the kale to make kale chips, about 7 minutes
  6. While everything roasts, use a tablespoon to form little goat cheese balls and roll them in the sesame seeds
  7. Take the remaining sesame seeds and mix with the coco powder, chili flake, olive oil, and orange
  8. To serve, transfer the roots to a large serving platter and drizzle liberally with the sesame-coco oil, top with the crispy buckwheat and then dot the goat cheese balls all around, then finish with a heaping pile of crispy kale and serve