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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 for a hearty grain-bowl texture. 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Harvest bowl
  • 2 cup farro Use quinoa instead if preferred.
  • 2 cup quinoa Use farro instead if preferred.
  • 2 sweet potatoes Cubed and roasted.
  • 1 can (15 oz) chickpeas Drained and roasted.
  • 2 cup Brussels sprouts Shaved raw.
  • 0.5 cup pomegranate seeds
  • 0.5 cup candied pecans
  • 4 oz goat cheese Crumbled.
Fig balsamic vinaigrette
  • 3 tbsp fig jam
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 clove garlic Minced.
  • 1 salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Roast the sweet potatoes
  1. Heat oven to 425F and spread cubed sweet potatoes on a sheet pan in an even layer. Roast for 25 minutes, stirring once, until tender and browned at the edges.
Roast the chickpeas
  1. Spread drained chickpeas on a sheet pan in an even layer and return to the 425F oven. Roast for 20-25 minutes until crispy, then cool briefly on the pan.
Make the 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. Add cooked farro or quinoa to 4 bowls as the base, then top each with roasted sweet potatoes and crispy chickpeas.
  2. Scatter shaved Brussels sprouts, pomegranate seeds, and candied pecans over the bowls for color and crunch.
  3. Crumble goat cheese over each bowl and drizzle generously with fig balsamic vinaigrette right before serving.

Notes

To keep the Brussels sprouts bright and crisp, assemble and drizzle only right before serving. Store leftovers (without dressing if possible) in airtight containers in the fridge for up to 3 days; rewarm sweet potatoes and chickpeas in a hot oven to regain crispness. Freezing is not recommended for the full assembled bowls. For a lighter option, use low-fat or soft goat cheese and reduce the pecans slightly to cut calories while keeping the sweet-salty balance.