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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette: roasted sweet potatoes and crispy chickpeas over farro or quinoa with shaved Brussels sprouts, pomegranate, and candied pecans. Finished with a tangy-sweet fig jam 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 toppings
  • 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, 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
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 2 sheet pan

Method
 

Roast the sweet potatoes and chickpeas
  1. Preheat the oven to 425F. Spread the cubed sweet potatoes on one sheet pan in a single layer.
  2. Roast the sweet potatoes for 25 minutes, stirring once halfway through, until browned and tender. Remove when the edges look caramelized.
  3. Spread the drained chickpeas on a second sheet pan in a single layer. Roast for 20-25 minutes, shaking the pan once, until crispy.
  4. Set both sheet pans aside while you prepare the vinaigrette. Let the chickpeas cool slightly so they stay crisp.
Make the fig balsamic vinaigrette
  1. Whisk fig jam, balsamic vinegar, olive oil, Dijon mustard, and minced garlic until smooth. Season with salt and pepper to taste, then whisk again until fully combined.
Assemble the harvest bowls
  1. Divide the cooked farro or quinoa among 4 bowls as the base. Spread it to form an even layer.
  2. Top each bowl with roasted sweet potatoes and crispy chickpeas. Distribute so each bowl has a mix of both.
  3. Add shaved Brussels sprouts to each bowl. Pile them on so they create a bright green layer.
  4. Sprinkle pomegranate seeds over each bowl. Scatter them for bursts of red.
  5. Add candied pecans on top of the bowls. Place them last so they stay crunchy.
  6. Crumble goat cheese over each bowl and drizzle generously with fig balsamic vinaigrette. Finish with an even coating over the center of each bowl.

Notes

For best texture, roast the sweet potatoes and chickpeas on separate sheet pans so they crisp instead of steaming. Store leftovers covered in the refrigerator up to 3 days; keep vinaigrette separately and reassemble to preserve crunch (add Brussels sprouts and toppings fresh if possible). Freezing is not recommended for the assembled bowls, but the roasted sweet potatoes and chickpeas can be frozen up to 2 months. For a dairy-free swap, use a plant-based feta or omit goat cheese and add extra candied pecans for balance.