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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with roasted sweet potatoes, crispy chickpeas, and shaved Brussels sprouts, finished with fig balsamic vinaigrette. Farro or quinoa stays tender while the toppings bring crunch—pomegranate seeds, candied pecans, and crumbled goat cheese.
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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
  

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 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 clove garlic minced
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the sweet potatoes and chickpeas
  1. Preheat the oven to 425F and roast the sweet potato cubes on a sheet pan for 25 minutes, until browned and tender with crisp edges (spread into an even layer).
  2. On a second sheet pan (or the same sheet pan in a second batch), roast the drained chickpeas at 425F for 20-25 minutes, turning once if needed, until crispy and browned.
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.
  2. Season with salt and pepper to taste, whisk again, and set aside while you assemble the bowls (it should look pourable with no streaks).
Assemble the harvest bowls
  1. Divide the cooked farro or quinoa into bowls as the base and spread it out so each serving gets a generous layer.
  2. Top each bowl with roasted sweet potatoes and crispy chickpeas, layering them so the crunch stays visible.
  3. Add the shaved Brussels sprouts over the warm toppings for a fresh, slightly crisp bite.
  4. Sprinkle pomegranate seeds and candied pecans across the top for bright bursts and a sweet crunch.
  5. Crumble goat cheese over each bowl so it melts slightly in spots while still holding its shape.
  6. Drizzle generously with fig balsamic vinaigrette right before serving, aiming for an even, glossy coating.

Notes

For best texture, roast the sweet potatoes and chickpeas separately so both can brown without steaming. Assemble up to a few hours ahead: keep roasted components and shaved Brussels sprouts separate, then combine and dress close to serving for maximum crunch; leftovers keep in the refrigerator up to 3 days (goat cheese and vinaigrette can soften the toppings). Freezing isn’t recommended because shaved Brussels sprouts won’t hold up well. Dietary swap: use dairy-free feta-style or omit goat cheese for a dairy-free version.