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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette featuring roasted sweet potatoes and crispy chickpeas over farro or quinoa. Finished with shaved Brussels sprouts, pomegranate seeds, candied pecans, and crumbled goat cheese for a bright autumn crunch.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Bowls
  • 2 cup farro or quinoa cooked
  • 2 sweet potatoes cubed
  • 1 can (15 oz) chickpeas drained
  • 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 garlic minced clove
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the sweet potatoes and chickpeas
  1. Preheat the oven to 425F and arrange cubed sweet potatoes on a sheet pan for roasting. Roast for 25 minutes until browned and tender, flipping once for even color.
  2. Spread drained chickpeas on a separate sheet pan so they roast in a single layer. Roast at 425F for 20-25 minutes until crispy, shaking the pan once halfway through.
Make the fig balsamic vinaigrette
  1. Whisk fig jam, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper in a bowl until smooth. Continue whisking until no streaks of jam remain.
Assemble the bowls
  1. Add cooked farro or quinoa to 4 bowls as the base. Keep the grains mounded so toppings don’t slide off.
  2. Top each bowl with roasted sweet potatoes. Distribute them evenly for a balanced mix of tender cubes.
  3. Add crispy roasted chickpeas over the sweet potatoes. Scatter so they stay crisp against the warm base.
  4. Layer shaved Brussels sprouts on top of each bowl. Use a light hand so the sprouts remain fresh and not soggy.
  5. Sprinkle pomegranate seeds across each bowl. Add them last for bright bursts of color.
  6. Finish with candied pecans over each bowl. Sprinkle generously for sweet crunch.
  7. Crumble goat cheese over each bowl. Aim for uneven crumbles so you get creamy bites in every forkful.
  8. Drizzle fig balsamic vinaigrette generously over the bowls. Stop when the toppings look glossy, not drenched.

Notes

For maximum crunch, roast sweet potatoes and chickpeas separately and assemble right after roasting so the chickpeas stay crisp. Store leftovers covered in the refrigerator for up to 3 days; keep vinaigrette separate if possible. Freezing is not recommended because the Brussels sprouts and goat cheese texture can break down. For a dairy-free swap, replace goat cheese with crumbled toasted pumpkin seeds or a dairy-free feta-style alternative.