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Harvest Bowls With Fig Balsamic Vinaigrette

Harvest bowls with fig balsamic vinaigrette featuring roasted sweet potatoes, crispy chickpeas, shaved Brussels sprouts, and pomegranate for a bright autumn grain bowl. Separate roasting at 425°F creates crisp textures that stay distinct under a glossy 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Farro or quinoa base
  • 2 cup farro or quinoa, cooked Use cooked and cooled grain for the best bowl texture.
Roasted harvest components
  • 2 sweet potatoes, cubed and roasted Roast until edges caramelize and cubes are tender.
  • 1 can (15 oz) chickpeas, drained and roasted Roast separately for true crispiness.
  • 2 cup shaved Brussels sprouts, raw Keep raw so they stay crisp and bright.
  • 0.5 cup pomegranate seeds Add at the end so they stay juicy.
  • 0.5 cup candied pecans Scatter for crunch and sweetness.
  • 4 oz goat cheese, crumbled Crumble just before serving for creamy tang.
Fig balsamic vinaigrette
  • 3 tbsp fig jam Stir until smooth in the final vinaigrette.
  • 3 tbsp balsamic vinegar Use a rich balsamic for deeper flavor.
  • 2 tbsp olive oil Whisk to emulsify for a glossy drizzle.
  • 1 tbsp Dijon mustard Helps thicken and bind the vinaigrette.
  • 1 clove garlic, minced Minced garlic blends best when whisked well.
  • Salt and pepper to taste Season in small pinches and whisk again.

Equipment

  • 1 sheet pan

Method
 

Roast sweet potatoes and chickpeas
  1. Roast the sweet potato cubes on a sheet pan at 425°F for 25 minutes, until browned at the edges and tender when pierced. Spread them in a single layer for even caramelization.
  2. Roast the drained chickpeas on a separate sheet pan at 425°F for 20-25 minutes until crispy and deep golden. Shake the pan once halfway through for uniform crunch.
Make fig balsamic vinaigrette
  1. Whisk together fig jam, balsamic vinegar, olive oil, Dijon mustard, minced garlic, and salt and pepper until smooth. Continue whisking until the mixture looks evenly blended and glossy.
Assemble harvest bowls
  1. Build bowls with farro or quinoa as the base. Press it down lightly so toppings stay in place.
  2. Top each bowl with roasted sweet potatoes and crispy chickpeas. Distribute both so every bite includes crunch and sweetness.
  3. Add shaved Brussels sprouts over the grain. Keep them raw so they remain bright and crisp.
  4. Scatter pomegranate seeds and candied pecans over each bowl. Add pomegranate last for a fresh pop of color.
  5. Crumble goat cheese over each bowl and drizzle generously with fig balsamic vinaigrette. Finish with extra vinaigrette in thin ribbons for even coating.

Notes

Pro tip: Roast sweet potatoes and chickpeas on separate sheet pans so moisture doesn’t steam the chickpeas, preserving crisp texture. Store roasted components separately in airtight containers in the refrigerator for up to 4 days; keep vinaigrette covered up to 5 days. Assemble just before eating for best crunch—freezing roasted vegetables and chickpeas is not recommended for texture.