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Cozy Harvest Bowls with Fig Balsamic Vinaigrette

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A hearty and nourishing bowl featuring roasted sweet potatoes, fresh greens, and a tangy fig balsamic vinaigrette. Perfect for cozy dinners or meal prepping.

Ingredients

Scale
  • 2 cups sweet potatoes, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/4 cup roasted pumpkin seeds
  • 1/4 cup crumbled goat cheese
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fig preserves
  • 1/3 cup olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley or arugula (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper in a mixing bowl. Spread them evenly on the baking sheet.
  3. Bake for 25-30 minutes, flipping halfway through, until golden and tender.
  4. Cook the quinoa according to package instructions. Fluff with a fork and set aside.
  5. In a small bowl, whisk together balsamic vinegar, fig preserves, olive oil, Dijon mustard, salt, and pepper until smooth. Adjust seasoning if needed.
  6. Divide the cooked quinoa into bowls. Top with roasted veggies, dried cranberries, pumpkin seeds, goat cheese, and optional garnishes.
  7. Drizzle the fig balsamic vinaigrette generously over each bowl. Serve warm or at room temperature.

Notes

[‘Cut veggies into uniform sizes for even roasting.’, ‘Don’t overcrowd the pan to ensure proper roasting.’, ‘Adjust sweetness of vinaigrette by adding more fig preserves.’, ‘Cook veggies and grains ahead of time for meal prep.’, ‘Add pomegranate seeds for a festive touch during holidays.’]

Nutrition

Keywords: harvest bowls, fig balsamic vinaigrette, roasted vegetables, quinoa bowl, healthy dinner, meal prep, gluten-free, vegetarian

Find it online: https://norasfoods.com/cozy-harvest-bowls-with-fig-balsamic-vinaigrette/