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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette feature roasted sweet potatoes and crispy chickpeas layered over a farro or quinoa base, then finished with shaved Brussels sprouts and pomegranate for bright crunch. The fig jam balsamic dressing ties it all together with a tangy, glossy 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 bowls base
  • 2 cup farro or quinoa cooked
  • 2 count 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
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast sweet potatoes and chickpeas
  1. Heat the oven to 425F. Spread the cubed sweet potatoes on a sheet pan and roast for 25 minutes, until tender and browned at the edges, with a visible caramelized surface.
  2. Drain the chickpeas and arrange them on a separate sheet pan in a single layer. Roast at 425F for 20-25 minutes, until crisp and golden, shaking once if needed for even browning.
Make the fig balsamic vinaigrette
  1. In a bowl, whisk together fig jam, balsamic vinegar, olive oil, Dijon mustard, and minced garlic until smooth and glossy. Season with salt and pepper to taste until the flavors are balanced.
Assemble the 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 for a fresh, crunchy layer. Scatter over pomegranate seeds and candied pecans for bright bursts and texture.
  3. Crumble goat cheese over each bowl. Drizzle generously with fig balsamic vinaigrette so it pools slightly on the grains.

Notes

To keep the chickpeas truly crisp, roast them on their own sheet pan and avoid crowding—use parchment if your pans tend to stick. Refrigerate leftovers in separate containers for up to 3 days; assemble and drizzle with vinaigrette when ready to serve for best texture. Freezing is not recommended for the fully assembled bowls, but you can freeze the roasted sweet potatoes (up to 2 months) and rewarm before assembling. For a dairy-free option, swap goat cheese with crumbled roasted pepitas or a dairy-free feta-style alternative.