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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette featuring crispy roasted sweet potatoes and chickpeas, shaved Brussels sprouts, pomegranate, and candied pecans. Cooked grains are assembled into colorful autumn bowls and finished with a tangy fig 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Harvest bowls
  • 2 cup farro or quinoa Cooked and warm or room temperature.
  • 2 sweet potatoes Cubed for roasting until browned and tender.
  • 1 can (15 oz) chickpeas Drained and roasted until crisp.
  • 2 cup shaved Brussels sprouts Raw and shaved for a crunchy, fresh bite.
  • 0.5 cup pomegranate seeds Add at the end so they stay bright and juicy.
  • 0.5 cup candied pecans Use as topping for sweet crunch.
  • 4 oz goat cheese Crumble over bowls.
For fig balsamic vinaigrette
  • 3 tbsp fig jam
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 garlic Minced (1 clove).
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the sweet potatoes and chickpeas
  1. Heat the oven to 425F. Roast the sweet potato cubes on a sheet pan for 25 minutes, flipping once for even browning, until tender and browned.
  2. Drain and pat the chickpeas dry, then spread them on a separate sheet pan. Roast at 425F for 20-25 minutes, stirring once, until crispy and deeply golden.
Make the fig balsamic vinaigrette
  1. In a bowl, whisk fig jam, balsamic vinegar, olive oil, Dijon mustard, minced garlic, and salt and pepper until smooth. Taste and adjust salt and pepper as needed.
Assemble the harvest bowls
  1. Divide the cooked farro or quinoa among four bowls to form the base. Spread it into an even layer so toppings stay balanced.
  2. Top each bowl with roasted sweet potatoes and crispy chickpeas. Add shaved Brussels sprouts for crunch and texture.
  3. Scatter pomegranate seeds and candied pecans over each bowl. Finish by crumbling goat cheese on top.
  4. Drizzle each bowl generously with fig balsamic vinaigrette right before serving. Serve immediately so the Brussels sprouts stay fresh and crisp.

Notes

Pro tip: roast sweet potatoes and chickpeas separately so both caramelize properly—overcrowding can prevent crisping. Refrigerate leftovers up to 3 days; keep vinaigrette separate for best texture. Freezing is not recommended for the assembled bowls, but the roasted sweet potatoes and chickpeas freeze well up to 2 months. For a dairy-light swap, use crumbled feta or omit the goat cheese and add extra pecans for richness.