Go Back

Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette featuring crispy roasted chickpeas and tender cubes of roasted sweet potato over farro or quinoa. Finished with shaved Brussels sprouts, pomegranate, candied pecans, goat cheese, and a tangy fig-balsamic drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Harvest bowl
  • 2 cup farro or quinoa Use cooked.
  • 2 sweet potatoes Cubed and roasted.
  • 1 can (15 oz) chickpeas Drained and roasted separately until crispy.
  • 2 cup Brussels sprouts Shaved, 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 garlic Minced.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 425F and line a sheet pan for roasting.
  2. Roast the cubed sweet potatoes for 25 minutes at 425F until browned and tender.
  3. Roast the drained chickpeas at 425F for 20-25 minutes until crispy, turning once if needed for even browning.
Make the fig balsamic vinaigrette
  1. Whisk fig jam, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth.
Assemble the harvest bowls
  1. Add cooked farro or quinoa to bowls as the base.
  2. Top each bowl with roasted sweet potatoes and crispy chickpeas.
  3. Add the shaved Brussels sprouts, pomegranate seeds, and candied pecans over the top.
  4. Crumble goat cheese over each bowl and drizzle generously with fig balsamic vinaigrette.

Notes

For the crispiest chickpeas, spread them in a single layer on the sheet pan with space around each bean and roast without crowding. Store leftovers in the refrigerator for up to 3 days; keep vinaigrette separate and assemble before serving for best texture. Freezing roasted components is not recommended because Brussels sprouts and toppings lose texture. For a dairy-light option, use a firm plant-based feta style instead of goat cheese (or omit it and increase goat-cheese replacement with extra pecans).