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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette are built on a warm farro or quinoa base and finished with roasted sweet potatoes, crispy chickpeas, shaved Brussels sprouts, and pomegranate. Roasting at 425°F creates crisp edges for the vegetables and chickpeas, while the sweet-tangy vinaigrette turns everything glossy.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Bowl 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 shaved Brussels sprouts, 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 clove garlic, minced
  • 0.25 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the sweet potatoes and chickpeas
  1. Arrange the sweet potato cubes on a sheet pan and roast at 425°F for 25 minutes until tender with browned edges, checking once halfway through as a visual cue for color.
  2. Roast the drained chickpeas separately on a sheet pan at 425°F for 20–25 minutes until crispy, shaking or turning once so the browning looks even.
Make the fig balsamic vinaigrette
  1. Whisk fig jam, balsamic vinegar, olive oil, Dijon mustard, minced garlic, and salt and pepper until smooth and glossy.
Assemble the harvest bowls
  1. Add the cooked farro or quinoa to bowls as the base so it forms a steady layer under the toppings.
  2. Top each bowl with the roasted sweet potatoes so the surface shows a mix of golden cubes and crisp edges.
  3. Add the crispy roasted chickpeas over the bowls so you can see scattered golden spots and rough, crunchy texture.
  4. Layer the shaved Brussels sprouts on top so the bowls look green and airy, with strands sticking up.
  5. Sprinkle pomegranate seeds across each bowl so bright red bursts add contrast.
  6. Add candied pecans for crunch, aiming for visible toasted pieces on the surface.
  7. Crumble goat cheese over each bowl so it melts slightly at the edges and creates creamy white spots.
  8. Drizzle fig balsamic vinaigrette generously over the bowls so everything looks lightly glazed, not pooled.

Notes

Pro tip: roast sweet potatoes and chickpeas on separate pans so both caramelize instead of steaming. Store components separately—roasted vegetables and chickpeas keep 3–4 days refrigerated, vinaigrette 5–7 days, and assembled bowls are best within 1 day (Brussels sprouts soften). Freezing is not recommended for the assembled bowls or vinaigrette; freeze chickpeas only for up to 2 months. For a vegetarian-friendly swap, keep as-is since it already fits; for a gluten-free option, use quinoa instead of farro.