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- 2 cups cooked quinoa - 1 cup roasted sweet potatoes, diced - 1 cup kale, chopped - 1/2 cup dried figs, roughly chopped - 1/2 cup goat cheese, crumbled - 1/4 cup walnuts, toasted and chopped - 1 medium apple, thinly sliced - 1 tablespoon olive oil - Salt and pepper to taste - 1/4 cup balsamic vinegar - 3 tablespoons olive oil - 2 tablespoons fig preserves - 1 teaspoon Dijon mustard - Salt and pepper to taste When I create a harvest bowl, I think of balance and flavor. This bowl is full of great ingredients. The cooked quinoa serves as a hearty base. Sweet potatoes add warmth and a bit of sweetness. Kale gives a nice crunch and a deep green color. Dried figs add chewy bites that are rich and sweet. Goat cheese brings creaminess. Walnuts add a nice crunch as well. Lastly, thin apple slices bring a fresh taste that brightens the dish. Now, let’s talk about the vinaigrette. This fig balsamic vinaigrette is a game changer. It is made with balsamic vinegar, which gives a tangy kick. Olive oil adds smoothness. Fig preserves make it sweet and fruity. Dijon mustard adds a bit of zest that rounds it all out. Each ingredient plays a role in creating a bowl that is not just pretty but also delicious. You can find the full recipe in the section above. It’s easy to make, and I know you will love it! Cook the quinoa To start, rinse 2 cups of quinoa in cold water. This removes bitter saponins. Cook it according to the package instructions. Use a pot with a lid. Bring water to a boil, then add quinoa. Cover and simmer until all the water is gone. Let it cool before using. Roast the sweet potatoes Next, preheat your oven to 400°F (200°C). Dice 1 cup of sweet potatoes. Toss them in 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in one layer. Roast for about 25 minutes. They should be tender and golden. Sauté the kale While the sweet potatoes roast, chop 1 cup of kale. In a large skillet, add a little olive oil over medium heat. Add the kale and cook for 3 to 4 minutes. It should wilt down. Add a pinch of salt to enhance the flavor. Combine vinaigrette ingredients In a small bowl, whisk together 1/4 cup balsamic vinegar, 3 tablespoons of olive oil, and 2 tablespoons of fig preserves. Add 1 teaspoon of Dijon mustard for some spice. Mix until it is smooth and well combined. Adjust seasoning to taste Taste your vinaigrette and adjust the salt and pepper to your liking. This step is key. The right balance makes all the difference. Layer the ingredients Now it’s time to build your bowls! Start with the cooked quinoa as your base. Then layer on the roasted sweet potatoes, sautéed kale, and 1/2 cup of roughly chopped dried figs. Add thin slices of 1 medium apple, too. Drizzle with vinaigrette Finally, add the crumbled 1/2 cup of goat cheese and 1/4 cup of toasted walnuts on top. Generously drizzle your fig balsamic vinaigrette over each bowl. Toss gently to mix if you wish, or serve it as is for a pretty display. For the full recipe, refer to the ingredients and steps listed above. Enjoy your delicious harvest bowls! To make your quinoa and veggies pop, season well. Start with salt and pepper. Add spices like paprika or cumin for depth. You can also mix herbs like thyme or rosemary for a fresh taste. For toppings, consider adding roasted chickpeas for crunch or avocado for creaminess. Fresh herbs like parsley or basil can brighten the bowl. Try adding some citrus zest for a zingy twist. A beautiful bowl starts with the right layout. Layer each ingredient in a colorful way. Place the quinoa in the center. Arrange roasted sweet potatoes and kale around it. Garnish with extra fig pieces and walnuts on top. This adds texture and makes it pop. You can also drizzle extra vinaigrette on top for shine. Serve it in a large, shallow bowl for a stunning look. For a full recipe, check out the complete guide on Harvest Bowls with Fig Balsamic Vinaigrette. {{image_2}} You can easily swap out quinoa for brown rice, farro, or even millet. Each grain brings a unique taste and texture. If you prefer a dairy-free option, try using almond or cashew cheese instead of goat cheese. This change keeps the dish creamy while adding a new flavor. Feel free to change the vegetables based on what you have. You could use spinach, arugula, or roasted Brussels sprouts. Each vegetable adds its own twist and keeps it interesting. Adding seasonal fruits and nuts makes each bowl special. In the fall, consider including roasted pears or pomegranate seeds. In the summer, fresh berries or peaches can brighten up the dish. Nuts like pecans or hazelnuts also add great crunch and flavor. You can easily adapt this recipe for winter or summer. In winter, think about adding roasted root veggies like carrots or beets. For summer, fresh corn or zucchini can bring a burst of freshness. Each season offers unique tastes that make the harvest bowls exciting. To keep your harvest bowls fresh, store leftovers in airtight containers. This seals in moisture and flavor. You can also separate the vinaigrette. This keeps the greens from wilting. Store the quinoa and roasted sweet potatoes together. Use glass or BPA-free plastic containers for best results. When reheating, add a splash of water to your quinoa. This helps keep it fluffy. For sweet potatoes, use a skillet over medium heat. Add a little olive oil to revive their crispness. For kale, steam it briefly. This keeps it vibrant and tender. Avoid microwaving for too long, as it can make the texture mushy. How can I make this recipe vegan? You can replace the goat cheese with a plant-based cheese. Use nutritional yeast for a cheesy flavor. Make sure the fig preserves do not contain any animal products. This way, you keep all the flavor and make it vegan-friendly. Can I prepare the vinaigrette in advance? Yes, you can make the vinaigrette ahead of time. Store it in a sealed jar in the fridge for up to a week. Shake it well before using. This makes meal prep easier and keeps your salads tasty. What are the health benefits of the ingredients? Each ingredient in this bowl packs a punch of nutrients. Quinoa is a great source of protein and fiber. Sweet potatoes provide vitamins and antioxidants. Kale is rich in vitamins A, C, and K. Figs offer natural sweetness and fiber. Apples add crunch and hydration. Walnuts bring healthy fats and omega-3s. Together, they make a balanced meal. How to adjust for fewer servings To make fewer servings, simply halve the ingredient amounts. For example, use 1 cup of quinoa and 1/2 cup of sweet potatoes. This way, you can still enjoy the same great taste without leftovers. Tips for substituting dietary restrictions If you're gluten-free, quinoa is already a perfect choice. For nut allergies, skip the walnuts or replace them with seeds. If you dislike figs, try dried cranberries or raisins. Always adjust based on what works best for your diet while keeping the flavors balanced. You can find the full recipe at the beginning of this article for all the details! In this blog post, we explored a tasty harvest bowl recipe. We covered the key ingredients, from quinoa to sweet potatoes. I guided you through step-by-step instructions to prepare the dish and make a flavorful vinaigrette. We also shared tips for maximizing flavor and presenting your meal beautifully. Remember, this recipe is flexible. You can swap ingredients based on your taste or season. Enjoy creating a dish that delights your palate and nourishes your body!

Harvest Bowls with Fig Balsamic Vinaigrette

Discover the delicious world of Harvest Bowls with Fig Balsamic Vinaigrette! This vibrant recipe combines quinoa, roasted sweet potatoes, kale, and the sweet touch of figs, topped with a flavorful homemade vinaigrette. Perfect for a nutritious meal, this bowl is easy to make and full of color and taste. Click through to get the full recipe and learn how to create your own beautiful Harvest Bowls today!
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Ingredients
  

2 cups cooked quinoa

1 cup roasted sweet potatoes, diced

1 cup kale, chopped

1/2 cup dried figs, roughly chopped

1/2 cup goat cheese, crumbled

1/4 cup walnuts, toasted and chopped

1 medium apple, thinly sliced

1 tablespoon olive oil

Salt and pepper to taste

Fig Balsamic Vinaigrette:

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons fig preserves

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Prepare the Quinoa: If not already cooked, rinse the quinoa under cold water. Cook it according to package instructions and let it cool.

    Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.

      Sauté the Kale: In a large skillet, add a drizzle of olive oil and sauté the chopped kale over medium heat until wilted, about 3-4 minutes. Season with a pinch of salt.

        Make the Fig Balsamic Vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, fig preserves, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.

          Assemble the Bowls: In a bowl, layer the quinoa as the base. Top with roasted sweet potatoes, sautéed kale, chopped figs, apple slices, walnuts, and crumbled goat cheese.

            Drizzle with Vinaigrette: Generously drizzle the fig balsamic vinaigrette over each bowl. Toss gently to mix, if desired, or serve as is for a beautiful presentation.

              Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings

                - Presentation Tips: Serve in a large, shallow bowl, arranging the toppings in a colorful pattern. Garnish with a few extra fig pieces and walnuts on top for added texture and visual appeal.