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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette—roasted sweet potatoes and crispy chickpeas piled over farro or quinoa, plus shaved Brussels sprouts, pomegranate seeds, and goat cheese. Finish with a glossy fig jam-balsamic drizzle for sweet-tangy crunch in every bite.
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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
  

Harvest bowl components
  • 2 cup farro or quinoa Use cooked for assembly.
  • 2 sweet potatoes Cube and roast until tender and caramelized.
  • 1 can (15 oz) chickpeas Drain, then roast until crispy.
  • 2 cup Brussels sprouts Shave raw for quick crunch.
  • 0.5 cup pomegranate seeds Use to finish the bowls.
  • 0.5 cup candied pecans Add for sweet crunch.
  • 4 oz goat cheese Crumble over each bowl.
For fig balsamic vinaigrette
  • 3 tbsp fig jam For sweetness and fruit flavor.
  • 3 tbsp balsamic vinegar For tang.
  • 2 tbsp olive oil For a smooth, pourable dressing.
  • 1 tbsp Dijon mustard For body and mild heat.
  • 1 clove garlic Minced for even flavor.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Roast the sweet potatoes and chickpeas
  1. Preheat the oven to 425F and spread the sweet potato cubes on a sheet pan in an even layer. Roast for 25 minutes, until tender and starting to brown at the edges (visual cue: caramelized corners).
  2. On a second sheet pan (or a cleared area), drain the chickpeas and spread them out in an even layer. Roast for 20-25 minutes until crispy and browned (visual cue: dry, crackly skins).
Make the fig balsamic vinaigrette
  1. In a bowl, whisk together fig jam, balsamic vinegar, olive oil, Dijon mustard, and minced garlic until smooth. Season with salt and pepper to taste (visual cue: glossy, evenly blended dressing).
Assemble the harvest bowls
  1. Divide the cooked farro or quinoa into 4 bowls to form the base. Keep it fluffy and warm so toppings stay crisp (visual cue: distinct grain texture).
  2. Top each bowl with roasted sweet potatoes and crispy chickpeas. Distribute them so every serving has both textures (visual cue: mix of browned cubes and crunchy chickpeas).
  3. Add shaved Brussels sprouts over the grain and roasted toppings. Arrange in a loose layer so they look fresh and green (visual cue: bright, thin ribbons).
  4. Sprinkle pomegranate seeds and candied pecans over the bowls. Add evenly for pops of color and crunch (visual cue: red seeds and toasted pecan bits).
  5. Crumble goat cheese over each bowl and drizzle generously with fig balsamic vinaigrette. Serve immediately so the vinaigrette coats without soaking the crispy chickpeas (visual cue: cheese specks and glossy dark drizzle).

Notes

For best texture, roast the sweet potatoes and chickpeas separately and don’t overcrowd the pans. Store leftovers covered in the fridge up to 3 days; reheat sweet potatoes in the oven to help re-crisp chickpeas, but assemble fresh Brussels sprouts for crunch. Freezing is not recommended because Brussels sprouts and goat cheese texture change. If you want it dairy-free, swap goat cheese for a firm dairy-free cheese or omit it and increase the olive oil slightly in the vinaigrette for richness.