Harvest Bowls with Fig Balsamic Vinaigrette

I first made this harvest bowl on a cool October evening and immediately bookmarked it as a fall staple. It’s a warm, textured bowl of quinoa, roasted sweet potato, crisp apple, kale, crunchy walnuts and tart cranberries, all tied together with a sweet-tangy fig balsamic vinaigrette. It’s great for weeknight dinners, make-ahead lunches, or a Thanksgiving-ish side that doubles as a vegetarian main. If you like balanced bowls that feel seasonal but require minimal fuss, this one will become a go-to — and if you’re curious about other comforting one-bowl meals, try this avgolemono soup for a different kind of cozy dinner.

Why you’ll love this dish

This bowl checks a lot of boxes: sweet and savory contrast, a satisfying mix of textures, and a short ingredient list that’s easy to keep on hand. It’s vegetarian (add chicken if you want more protein), gluten-free, and scale-friendly for small dinners or batch meal prep. The roasted sweet potato gives a caramelized sweetness while the fig balsamic vinaigrette adds complexity you won’t get from a plain vinaigrette. It’s also a smart way to use produce that’s in season — apples, kale, and sweet potatoes all shine here.

“A tiny bit sweet, pleasantly tangy, and perfectly hearty — the fig vinaigrette is the star.”

If you enjoy layered comfort bowls, you might also like this beef and veggie lasagna for a heartier, family-style option.

How this recipe comes together

Step-by-step overview:

• Roast diced sweet potato until tender and caramelized.
• Cook quinoa until fluffy.
• Toss kale, cranberries, walnuts and apple together.
• Whisk the fig balsamic vinaigrette until smooth.
• Combine quinoa and roasted sweet potato with the kale mixture.
• Dress, toss gently, and finish with crumbled feta if desired.

This quick overview helps you organize timing: get the quinoa simmering, toss the sweet potatoes in the oven, and prep the salad components while both cook. The dressing only takes a minute to whisk.

What you’ll need

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water (for cooking quinoa)
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup kale, chopped
• 1/2 cup cranberries, dried
• 1/4 cup walnuts, chopped
• 1 apple, diced (any variety you prefer)
• 1/2 cup feta cheese, crumbled (optional)

For the Fig Balsamic Vinaigrette:

• 1/4 cup balsamic vinegar
• 2 tablespoons fig preserves
• 1/3 cup olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Notes/substitutions:

• Swap quinoa for cooked farro or brown rice (increase cooking time if needed).
• Use pecans or almonds in place of walnuts for a different crunch.
• If you don’t have fig preserves, apricot jam or a tablespoon of maple syrup + a pinch of ground ginger works in a pinch.
• For vegan bowls, omit feta or use a plant-based crumbly cheese.

Directions to follow

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place rinsed quinoa in a medium saucepan with 2 cups vegetable broth or water. Bring to a boil.
3. Reduce heat to low, cover, and simmer 15 minutes until the liquid is absorbed. Turn off heat and let sit covered 5 minutes. Fluff with a fork.
4. While quinoa cooks, toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
5. Roast sweet potatoes for 20–25 minutes, tossing once halfway, until tender and lightly caramelized.
6. In a large bowl, combine chopped kale, dried cranberries, chopped walnuts, and diced apple.
7. Make the dressing: whisk together 1/4 cup balsamic vinegar, 2 tablespoons fig preserves, 1/3 cup olive oil, 1 teaspoon Dijon mustard, and salt and pepper until smooth. Taste and adjust seasoning.
8. Add the roasted sweet potatoes and cooked quinoa to the kale mixture. Pour the fig balsamic vinaigrette over everything.
9. Toss gently until all ingredients are evenly coated.
10. Sprinkle crumbled feta on top if using. Serve warm or at room temperature.

Best ways to enjoy it

Serve these harvest bowls in shallow bowls so the vinaigrette coats every bite. Top with an extra drizzle of dressing and more chopped walnuts for crunch just before serving. For a complete menu, pair the bowl with warm crusty bread or a simple lentil soup. If you prefer a protein boost, grilled chicken or pan-seared salmon make excellent additions. For more cozy pairing ideas, check out this creamy chicken stew for a heartwarming contrast.

How to store & freeze

• Refrigerator: Store dressed bowls in an airtight container for up to 3 days. If you plan to keep leftovers longer, store components separately (quinoa and roasted sweet potato together, kale mixture separately, and dressing in a sealed jar) for up to 4 days.
• Freezer: Roasted sweet potatoes can be frozen for up to 3 months in a freezer-safe bag. Thaw overnight in the fridge and reheat before assembling. Quinoa freezes well too; defrost in the fridge and reheat.
• Reheating: Warm gently in a microwave or on the stovetop with a splash of water to prevent drying. If the kale softens too much on reheating, serve at room temperature instead.
• Food safety tip: Do not leave dressed bowls at room temperature for more than 2 hours. Cool cooked ingredients to refrigerator temperature before sealing.

Helpful cooking tips

• Rinse quinoa well to remove the natural bitter coating (saponin). It makes the quinoa cleaner and brighter in flavor.
• Cut sweet potatoes into uniform pieces so they roast evenly.
• Massage the chopped kale lightly with a pinch of salt or a drizzle of olive oil for a softer mouthfeel if you prefer less chew.
• Whisk the dressing vigorously or shake it in a jar to emulsify the fig preserves and oil — you want a smooth, glossy vinaigrette.
• Taste and tweak: because fig preserves can vary in sweetness, taste the dressing before adding it to the bowl and adjust vinegar or preserves to balance.
• Batch prep: roast a double batch of sweet potato and cook extra quinoa to use in lunches all week.

Flavor swaps

• Grains: substitute cooked farro, wild rice, or bulgur for quinoa.
• Greens: use baby spinach, chard, or mixed salad greens if you don’t like kale. Add greens raw for brightness.
• Nuts/seeds: try toasted pumpkin seeds, sunflower seeds, or pecans instead of walnuts.
• Cheese: swap feta for goat cheese for a tangier creaminess or omit for vegan.
• Dressing: replace fig preserves with date paste or a tablespoon of maple syrup plus a small amount of minced shallot for a shallot-balsamic dressing.

Common questions

Q: How long does this recipe take from start to finish?
A: Plan 35–40 minutes total. Quinoa simmers about 15 minutes while sweet potatoes roast for 20–25 minutes. Prep the kale and apple while those cook.

Q: Can I make this ahead for meal prep?
A: Yes—store components separately (quinoa/roasted sweet potato, kale/apple mix, and dressing). Assemble and dress just before eating for best texture. Dressed bowls keep about 3 days refrigerated.

Q: Is this dish high in protein?
A: The quinoa and walnuts provide plant-based protein, but if you want a higher-protein meal add grilled chicken, roasted chickpeas, or a can of drained white beans.

Q: Do I have to use fig preserves in the dressing?
A: No. Use apricot jam, date paste, or maple syrup plus a dash of vinegar to mimic the sweet-fruity element.

Q: Can I roast the sweet potato ahead and reheat?
A: Yes. Roast, cool, and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave before assembling.

Conclusion

This Harvest Bowl with Fig Balsamic Vinaigrette is a seasonal, easy-to-scale recipe that balances sweet roasted vegetables, crunchy nuts, bright fruit, and a memorable dressing. If you want another version with hearty grains, check out the inspiration behind similar bowls at Harvest Bowls with Fig Balsamic Vinaigrette – Iowa Girl Eats. For a wild-rice variation and different assembly ideas, see this adaptation at Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette – Fork Lore.

Harvest Bowl

A warm, textured bowl featuring quinoa, roasted sweet potato, crisp apple, kale, crunchy walnuts, and tart cranberries, drizzled with a sweet-tangy fig balsamic vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Salad, Side Dish

Cuisine: American, Vegetarian

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Bowl

• 1 cup quinoa, rinsed and drained Rinse well to remove bitter coating.
• 2 cups vegetable broth or water For cooking quinoa.
• 1 medium sweet potato, peeled and diced Cut into uniform pieces for even roasting.
• 1 tablespoon olive oil For roasting sweet potato.
• to taste Salt and pepper Adjust seasoning as preferred.
• 1 cup kale, chopped Massage lightly with salt or olive oil for a softer texture.
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped Can substitute with pecans or almonds.
• 1 medium apple, diced Any variety preferred.
• 1/2 cup feta cheese, crumbled Optional; omit for vegan version.

For the Fig Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 2 tablespoons fig preserves Can substitute with apricot jam or maple syrup.
• 1/3 cup olive oil
• 1 teaspoon Dijon mustard
• to taste Salt and pepper Adjust according to taste.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place rinsed quinoa in a medium saucepan with 2 cups vegetable broth or water. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
4. Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
5. Roast sweet potatoes for 20–25 minutes, tossing once halfway, until tender and lightly caramelized.
6. In a large bowl, combine chopped kale, dried cranberries, chopped walnuts, and diced apple.
7. For the dressing, whisk together balsamic vinegar, fig preserves, olive oil, Dijon mustard, and salt and pepper until smooth. Taste and adjust seasoning.
8. Add the roasted sweet potatoes and cooked quinoa to the kale mixture. Pour the vinaigrette over everything.
9. Toss gently until all ingredients are evenly coated. Sprinkle crumbled feta on top if using. Serve warm or at room temperature.

Notes

Store dressed bowls in an airtight container for up to 3 days. To keep leftovers longer, store components separately. Reheat gently in microwave or stovetop. Rinse quinoa well before cooking.