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- 2 cups cooked quinoa - 1 cup roasted sweet potatoes, diced - 1 cup chopped kale - 1/2 cup dried figs, roughly chopped - 1/2 cup goat cheese, crumbled - 1/4 cup toasted walnuts, roughly chopped - 1 medium apple, thinly sliced - 1/4 cup balsamic vinegar - 3 tablespoons olive oil - 2 tablespoons fig preserves - 1 teaspoon Dijon mustard - Salt and pepper to taste - 1 tablespoon olive oil for roasting - Salt and pepper to taste The ingredients in Harvest Bowls with Fig Balsamic Vinaigrette offer a great mix of flavors and textures. Each element plays a key role. For instance, quinoa serves as a hearty base. It’s full of protein and fills you up. Roasted sweet potatoes add warmth and natural sweetness. They contrast nicely with the fresh, crunchy apple slices. The dried figs bring a chewy texture and fruity flavor. They work well with the creamy goat cheese, which adds a tangy taste. Walnuts lend a satisfying crunch, making each bite delightful. For the vinaigrette, the balsamic vinegar gives a tangy kick. Fig preserves add depth and sweetness. The olive oil rounds it all out, making it smooth and rich. Dijon mustard adds a hint of spice that brightens the dressing. This recipe is not just tasty, but it also keeps well. It makes a great meal prep option. You can enjoy the bowls throughout the week. For the full recipe, check the details provided. - Cook the quinoa and let it cool: Start by rinsing the quinoa well. This step helps remove any bitterness. Cook it based on the package instructions. Once it's ready, let it cool in a bowl. - Roast the sweet potatoes until caramelized: Preheat your oven to 400°F. Toss diced sweet potatoes in one tablespoon of olive oil. Season with salt and pepper, then spread them on a baking sheet. Roast for about 25 minutes until they are tender and caramelized. - Sauté the kale until wilted: In a skillet, add a drizzle of olive oil over medium heat. Add chopped kale and sauté for 3-4 minutes. You want it wilted but still bright green. Season with a pinch of salt. - Whisk together vinaigrette ingredients until blended: In a small bowl, combine balsamic vinegar, olive oil, fig preserves, and Dijon mustard. Whisk until everything is mixed well. - Adjust seasoning to taste: Taste the vinaigrette and add salt and pepper as needed. This step is key to getting the right balance of flavors. - Layer quinoa as the base: Start by putting the cooled quinoa at the bottom of each bowl. This forms a hearty base. - Add roasted sweet potatoes, sautéed kale, figs, apple slices, walnuts, and goat cheese: Carefully layer the roasted sweet potatoes, sautéed kale, chopped figs, apple slices, toasted walnuts, and crumbled goat cheese on top of the quinoa. Make it look nice! - Drizzle with vinaigrette and mix if desired: Generously drizzle your fig balsamic vinaigrette over the top. You can mix it all together if you like, or leave it layered for a pretty display. For the full recipe, check the previous section. Enjoy crafting your beautiful harvest bowls! - Rinse quinoa thoroughly to remove bitterness. - Preheat the oven adequately for roasting. Rinsing quinoa helps wash away the saponins, which can make it taste bitter. I always rinse it under cold water for about a minute. This simple step makes a big difference. Preheating your oven means your sweet potatoes will roast evenly. I set my oven to 400°F (200°C) at least 10 minutes before I put in the sweet potatoes. - Use large, shallow dishes for distinctive presentation. - Arrange toppings in a color-coordinated manner. Serving in large, shallow dishes makes your harvest bowls look great. You can see all the colors and textures this way. Use greens, oranges, and browns for a feast for the eyes. Color coordination adds fun to your meal. Try placing roasted sweet potatoes next to bright apple slices. It draws the eye and makes for a tasty bite. - Consider adding additional herbs. - Experiment with different nut toppings. Fresh herbs like parsley or basil can lift your dish. They add a pop of flavor that complements the fig balsamic vinaigrette well. Nuts add crunch and depth. Try using pecans or almonds for a new twist. They can change the whole vibe of your harvest bowl. For the full recipe, don’t forget to check out the section earlier! {{image_4}} You can easily boost your harvest bowl with protein. Grilled chicken or turkey adds a savory touch. If you prefer plant-based options, try adding chickpeas or beans. Both options give you good protein and add great texture. Feel free to customize your bowl! You can swap kale for spinach or arugula. They bring a different taste and are just as nutritious. For cheese lovers, feta works great if you want a change from goat cheese. Want to switch up your vinaigrette? Use maple syrup instead of fig preserves for a sweeter taste. If you crave more flavor, add minced garlic to the mix. It gives the vinaigrette a nice kick that pairs well with fresh ingredients. To keep your harvest bowls fresh, store them in an airtight container in the refrigerator. This ensures the flavors stay intact. Enjoy them within 3-4 days for the best quality. After that, the taste and texture may start to decline. Freezing is not recommended for harvest bowls, as it can change the texture. If you must freeze, store the individual components separately. This way, you can enjoy them later without losing the fresh taste. When you’re ready to eat, gently reheat the quinoa and sweet potatoes on the stovetop or in the microwave. This keeps them warm without overcooking. When serving, toss all ingredients with a bit more vinaigrette. This adds flavor and moisture back into the dish. Yes, you can make this recipe vegan. Simply substitute the goat cheese with a vegan alternative. Also, skip the honey in the vinaigrette. This keeps the flavors bright and fresh without animal products. To make quinoa fluffy, rinse it thoroughly before cooking. This removes any bitterness. After cooking, let the quinoa rest for a few minutes. This allows steam to escape and keeps the texture light. You can pair these harvest bowls with a light soup. They also shine as a standalone meal, packed with nutrients and flavor. Total time is about 50 minutes. Prep time is around 20 minutes. This makes it a great option for a weeknight meal or a cozy weekend gathering. This blog post showed you how to create tasty harvest bowls. We covered key ingredients like quinoa, sweet potatoes, and figs. You learned to make a fig balsamic vinaigrette, assemble the bowl, and add your favorite proteins. Use my tips for cooking and presenting your dish nicely. Remember, you can get creative with swaps and extras. Enjoy experimenting with flavors and colors in your meals!

Harvest Bowls with Fig Balsamic Vinaigrette

Elevate your meal prep with these delicious Harvest Bowls featuring Fig Balsamic Vinaigrette! Packed with nutritious quinoa, roasted sweet potatoes, and fresh kale, this recipe is not only vibrant but also bursting with flavor. Topped with crumbled goat cheese, walnuts, and a homemade fig vinaigrette, these bowls are perfect for any occasion. Click through to explore this delightful recipe and bring a taste of fall to your table!
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Ingredients
  

2 cups cooked quinoa

1 cup roasted sweet potatoes, diced into bite-sized pieces

1 cup kale, chopped into small pieces

1/2 cup dried figs, roughly chopped into smaller bits

1/2 cup goat cheese, crumbled for easy sprinkling

1/4 cup walnuts, toasted and roughly chopped for added crunch

1 medium apple, thinly sliced for freshness

1 tablespoon olive oil for roasting

Salt and pepper to taste

Fig Balsamic Vinaigrette:

1/4 cup balsamic vinegar for zing

3 tablespoons olive oil for richness

2 tablespoons fig preserves for a touch of sweetness

1 teaspoon Dijon mustard for depth of flavor

Salt and pepper to taste

Instructions
 

Prepare the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Cook the quinoa according to the package's instructions, then transfer it to a bowl and allow it to cool to room temperature.

    Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, and season with salt and pepper. Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for approximately 25 minutes, or until they are tender and have caramelized edges.

      Sauté the Kale: In a large skillet, add a drizzle of olive oil. Heat over medium heat, then add the chopped kale. Sauté for about 3-4 minutes, stirring frequently, until the kale is wilted but still vibrant. Season with a pinch of salt to enhance the flavor.

        Make the Fig Balsamic Vinaigrette: In a small mixing bowl, whisk together the balsamic vinegar, olive oil, fig preserves, and Dijon mustard until well blended. Season with salt and pepper, adjusting to your taste preferences.

          Assemble the Bowls: Start by layering the cooked quinoa at the bottom of each serving bowl. Carefully arrange the roasted sweet potatoes, sautéed kale, chopped figs, apple slices, walnuts, and crumbled goat cheese on top of the quinoa in a visually appealing manner.

            Drizzle with Vinaigrette: Generously drizzle the fig balsamic vinaigrette over each bowl. For a more mixed dish, you can gently toss the ingredients together before serving, or leave them layered for a striking presentation.

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

                - Presentation Tips: For beautiful plating, serve the harvest bowls in large, shallow dishes, arranging the toppings in a color-coordinated fashion. Finish with a sprinkle of extra chopped figs and walnuts on top for added texture and a burst of color. Enjoy!