Orzo with Caramelized Fall Vegetables & Ginger

My sister e-mailed me this recipe the other day and I was instantly intrigued.  I'm super stressed with school, so probably shouldn't be taking the time to make stuff like this but I use cooking to de-stress.
Adjustments: I used cremini mushrooms instead of shiitake mushrooms. As well I topped it with some goat's cheese per my sisters suggestion. It gave it a nice tangy creaminess.
I think I should have made a little more of the 'sauce', but with the regular measurements it was still tasty.
My sister made this for herself last night and she warned me about how long I let things caramelize due to potential burning... so I avoided burning the sweet potatoes (like she had done!). Thanks JP.

 I really liked the flavour combinations this dish provided, but my sister, although she enjoyed it, sent some suggestions that she's going to incorporate next time: sweet potatoes, onions, mushrooms, garlic - good. No ginger though. I'd add some fresh thyme in there and I'd deglaze it with white wine instead of the balsamic and soy mixture they use. The kale was nice (I think kale is delicious), but you could just as easily throw in a few cups of spinach or arugula and have it work. The orzo was really tasty (it's like rice but it's pasta!)...but I was thinking about how you could use actual rice for this...or a grain like quinoa or barley and have it work too.

Next up... when I have time: Pasta with Butternut Squash, Sage & Pinenuts