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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette are built around roasted sweet potatoes and crispy chickpeas, then finished with shaved Brussels sprouts, pomegranate, candied pecans, and crumbled goat cheese. The fig jam vinaigrette adds a sweet-tangy drizzle that clings 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: 720
Ingredients Equipment Method Notes

Ingredients
  

Harvest bowls
  • 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
  • 1 salt To taste
  • 1 pepper To taste

Equipment

  • 1 sheet pan

Method
 

Roast the sweet potatoes and chickpeas
  1. Heat the oven to 425F and line a sheet pan for easy cleanup. Roast the sweet potato cubes for 25 minutes, until browned and tender, then remove to a bowl (keep the oven on).
  2. Roast the drained chickpeas on the same type of sheet pan setup at 425F for 20-25 minutes, until crispy and golden. Transfer to a bowl and let cool slightly so they stay crunchy.
Make the fig balsamic vinaigrette
  1. Whisk fig jam, balsamic vinegar, olive oil, Dijon mustard, minced garlic, and salt and pepper together until smooth and glossy. Taste and adjust with more salt and pepper if needed.
Assemble the harvest bowls
  1. Add cooked farro or quinoa to bowls as the base. Top each with roasted sweet potatoes and crispy chickpeas.
  2. Pile on shaved Brussels sprouts, then sprinkle with pomegranate seeds and candied pecans. Crumble goat cheese over each bowl.
  3. Drizzle generously with the fig balsamic vinaigrette right before serving for best texture. Serve immediately while the chickpeas are still crisp.

Notes

Pro tip: roast the sweet potatoes and chickpeas separately (even on the same day) so the chickpeas crisp up without overcooking the cubes. Store leftovers refrigerated up to 4 days; keep vinaigrette separate up to 5 days and re-whisk. Freezing isn’t recommended for the assembled bowls. If you want a dairy-light option, swap goat cheese for a plant-based feta-style crumble while keeping the vinaigrette the same.