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Harvest Bowls with Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette feature roasted sweet potatoes and crispy chickpeas over a farro or quinoa base, finished with shaved Brussels sprouts, pomegranate, goat cheese, and candied pecans. The fig-balsamic dressing is whisked smooth and drizzled generously for sweet-tangy brightness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Bowls
  • 2 cup farro or quinoa, cooked
  • 2 sweet potatoes, cubed and roasted
  • 1 can (15 oz) chickpeas, drained and roasted
  • 2 cup shaved Brussels sprouts, raw
  • 0.5 cup pomegranate seeds
  • 0.5 cup candied pecans
  • 4 oz goat cheese, crumbled
For fig balsamic vinaigrette
  • 3 tbsp fig jam
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast sweet potatoes and chickpeas
  1. Heat oven to 425°F and arrange the sweet potato cubes on a sheet pan in a single layer. Roast for 25 minutes, until edges are tender and browned (visual cue: lightly caramelized corners).
  2. Drain and pat chickpeas dry, then place them on a separate sheet pan or the same pan if space allows. Roast at 425°F for 20-25 minutes, until crispy (visual cue: firm, golden surfaces with a few darker spots).
Make the fig balsamic vinaigrette
  1. In a bowl, whisk fig jam, balsamic vinegar, olive oil, Dijon mustard, and minced garlic until smooth. Season with salt and pepper to taste (visual cue: glossy vinaigrette with no visible mustard streaks or garlic clumps).
Assemble the harvest bowls
  1. Divide the cooked farro or quinoa among 4 bowls as the base. Keep the grain level for even topping (visual cue: an even layer across each bowl).
  2. Top each bowl with roasted sweet potatoes and then add the crispy chickpeas. Aim for a balanced mix so each bite includes roasted and crunchy pieces.
  3. Add the shaved Brussels sprouts over the warm toppings and finish with pomegranate seeds. The sprouts should be visible in thin strands (visual cue: bright, fresh green contrast against caramelized vegetables).
  4. Sprinkle candied pecans over each bowl for crunch, then crumble goat cheese on top. Drizzle generously with fig balsamic vinaigrette right before serving (visual cue: a red-brown sheen over the cheese and sprouts).

Notes

Pro tip: roast the sweet potatoes and chickpeas separately at 425°F so the chickpeas dry out and crisp while the sweet potatoes caramelize. Store leftovers in the fridge up to 3 days; keep vinaigrette separate and assemble with fresh shaved Brussels sprouts the day of eating for best texture. Freezing is not recommended for the assembled bowls, but you can freeze roasted sweet potatoes and chickpeas separately up to 2 months and re-crisp in a hot oven. For a dairy-light option, use crumbled feta or omit the goat cheese and add an extra drizzle of vinaigrette.