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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette featuring roasted sweet potatoes, crispy chickpeas, and shaved Brussels sprouts over farro or quinoa. Finished with pomegranate seeds, candied pecans, crumbled goat cheese, and a glossy 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Base and roasted toppings
  • 2 cup farro or quinoa Use cooked for easy assembly.
  • 2 sweet potatoes Cube and roast until tender and browned.
  • 1 can (15 oz) chickpeas Drain and roast until crisp.
  • 2 cup Brussels sprouts Shave raw for a crunchy bite.
  • 0.5 cup pomegranate seeds Spoon over for bursts of color and sweetness.
  • 0.5 cup candied pecans Use as a crunchy-sweet topping.
  • 4 oz goat cheese Crumble and scatter over each bowl.
For fig balsamic vinaigrette
  • 3 tbsp fig jam Stir until no lumps remain.
  • 3 tbsp balsamic vinegar Use regular or aged balsamic.
  • 2 tbsp olive oil Whisk in last for a smooth dressing.
  • 1 tbsp Dijon mustard Helps emulsify the vinaigrette.
  • 1 clove garlic Minced finely so it disperses.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the sweet potatoes and chickpeas
  1. Heat the oven to 425F and line sheet pans for roasting. Spread the sweet potato cubes in an even layer and roast for 25 minutes, until browned at the edges and tender inside.
  2. Spread the drained chickpeas on a second prepared sheet pan in an even layer. Roast for 20-25 minutes, until crisp and deeply golden, then let cool slightly so they stay crunchy.
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.
Assemble harvest bowls
  1. Divide the cooked farro or quinoa among 4 bowls as the base. Top each with roasted sweet potatoes and crispy chickpeas.
  2. Add shaved Brussels sprouts to each bowl so it stays fresh and crisp. Sprinkle with pomegranate seeds and candied pecans.
  3. Crumble goat cheese over each bowl. Drizzle generously with fig balsamic vinaigrette right before serving.

Notes

For maximum crunch, shave the Brussels sprouts right before assembling and roast chickpeas until well browned, then cool briefly before topping. Store assembled bowls in the fridge up to 3 days, but keep roasted components and dressing separate for best texture; rewarm sweet potatoes and chickpeas in a 400F oven for 5-8 minutes to re-crisp. Freeze chickpeas and roasted sweet potatoes up to 2 months (cool fully, then freeze), and thaw before reheating; vinaigrette freezes up to 1 month—whisk after thawing. For a dairy-light option, substitute crumbled feta or omit the goat cheese and add extra candied pecans or a spoon of tahini for creaminess.