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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette featuring roasted sweet potatoes, crispy chickpeas, shaved Brussels sprouts, pomegranate, candied pecans, and crumbled goat cheese. Warm grains and crunchy toppings are assembled into colorful fall bowls, finished with a smooth fig balsamic drizzle.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Base and roasted toppings
  • 2 cup farro or quinoa Cooked
  • 2 sweet potatoes cubed and roasted
  • 1 can (15 oz) chickpeas drained and roasted
  • 2 cup Brussels sprouts shaved
  • 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
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast sweet potatoes and chickpeas
  1. Heat oven to 425F and arrange cubed sweet potatoes on a sheet pan in an even layer for roasting.
  2. Roast the sweet potatoes at 425F for 25 minutes, turning once for browning, until tender and edges caramelize.
  3. Place drained chickpeas on a separate sheet pan and roast at 425F for 20-25 minutes, shaking once, until crispy.
Make fig balsamic vinaigrette
  1. In a bowl, whisk together fig jam, balsamic vinegar, olive oil, Dijon mustard, minced garlic, and salt and pepper until smooth.
Assemble the harvest bowls
  1. Spoon the cooked farro or quinoa into 4 bowls as the base.
  2. Top each bowl with roasted sweet potatoes, crispy chickpeas, and shaved Brussels sprouts.
  3. Scatter pomegranate seeds and candied pecans over each bowl for crunch.
  4. Crumble goat cheese over each bowl and drizzle generously with fig balsamic vinaigrette.

Notes

Roast the sweet potatoes and chickpeas on separate sheet pans so both get proper browning—chickpeas should look dry and crackly. Store components separately in the fridge up to 4 days; assemble just before serving for best texture. Freezing is not recommended for the shaved Brussels sprouts, but the roasted sweet potatoes and chickpeas can be frozen up to 2 months and reheated in a 400F oven until crisp. For a dairy-light option, use a tangy vegan goat-style cheese or omit goat cheese and add extra Dijon to the vinaigrette for a similar punch.