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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest Bowls with Fig Balsamic Vinaigrette: roasted sweet potatoes and crispy chickpeas tossed with shaved Brussels sprouts, pomegranate, candied pecans, and creamy goat cheese. The fig jam balsamic vinaigrette brings a glossy, tangy drizzle to 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Harvest bowl base and toppings
  • 2 cup farro or quinoa, cooked Use 2 cups cooked for easy assembly.
  • 2 sweet potatoes Cube and roast until browned and tender.
  • 1 can (15 oz) chickpeas Drain well; roast for crisp edges.
  • 2 cup Brussels sprouts, shaved Keep raw for a crisp-tender bite.
  • 0.5 cup pomegranate seeds Scatter just before serving.
  • 0.5 cup candied pecans Add for crunch and sweetness.
  • 4 oz goat cheese, crumbled Use as the creamy topping.
For fig balsamic vinaigrette
  • 3 tbsp fig jam Stir until smooth in the dressing.
  • 3 tbsp balsamic vinegar Provides tangy depth.
  • 2 tbsp olive oil Emulsifies for a glossy drizzle.
  • 1 tbsp Dijon mustard Helps bind the vinaigrette.
  • 1 clove garlic, minced For mellow, aromatic bite.
  • 0.25 salt and pepper Add to taste.

Equipment

  • 2 sheet pan

Method
 

Roast the sweet potatoes and chickpeas
  1. Preheat the oven to 425F and spread cubed sweet potatoes on one sheet pan in an even layer for dry roasting. Roast for 25 minutes, turning once, until browned and tender.
  2. Drain the chickpeas thoroughly, pat them dry, and spread them on a second sheet pan in a single layer. Roast at 425F for 20-25 minutes until crispy and browned at the edges.
Make fig balsamic vinaigrette
  1. Whisk fig jam, balsamic vinegar, olive oil, Dijon mustard, minced garlic, and salt and pepper in a bowl until smooth and glossy. Continue whisking until the mixture looks fully emulsified.
Assemble the harvest bowls
  1. Divide the cooked farro or quinoa among 4 bowls as the base and spread into an even layer. This creates a stable foundation for the warm and fresh toppings.
  2. Top each bowl with the roasted sweet potatoes and crispy chickpeas, distributing them evenly. Use the remaining roasted bits to keep each bowl balanced.
  3. Scatter shaved Brussels sprouts over the bowls in a fresh, leafy layer. The raw sprouts should stay bright and add crunch.
  4. Sprinkle pomegranate seeds and candied pecans over each bowl. The pomegranate should look jewel-like and the pecans should add visible golden crunch.
  5. Crumble goat cheese over each bowl and drizzle generously with fig balsamic vinaigrette. Finish by letting the dressing lightly soak into the warm toppings before serving.

Notes

Roast sweet potatoes and chickpeas on separate pans so both can crisp up without steaming; pat chickpeas very dry for maximum crunch. Store roasted sweet potatoes and chickpeas in the fridge up to 3 days, and keep assembled bowls un-dressed in the fridge up to 24 hours. Freeze roasted chickpeas only up to 1 month (texture can soften). For a dairy-light swap, use feta or omit goat cheese and add extra Dijon-fig vinaigrette.