Fig grain bowls are my favorite September dish.
Can you tell I’m obsessed with fig season? I live for them. Those little juicy jewels with pops of honeyed flavor might be my favorite fruit right now. Favorites change with the seasons, but this moment is all about figs.
Grain bowls can feel trendy, but I genuinely love them—more than a simple salad—because they’re satisfying and versatile. They’re a smart way to use leftovers and build a flavorful meal quickly. I often raid the fridge and toss together grains, greens, roasted vegetables or protein and call it dinner. That’s the beauty of bowls: practical, tasty, and endlessly adaptable.
That is GOLDEN!
Most of my grain bowls start with whatever’s hiding in the fridge. Cooked quinoa, rice, or farro become the base, and then I add greens for brightness, leftover roasted vegetables or grilled chicken for substance, and a crunchy element for texture. If something’s on its last day, it’s usually welcome in the bowl.
This particular bowl leans seasonal. It’s a little early for pumpkins and squashes, and our late-summer corn and tomatoes are fading, so I wanted something that bridges the gap before heavier autumn meals arrive. The combination here hits that sweet spot.
The texture is balanced: farro and quinoa add chew, almonds bring crunch, the greens and shallots offer a fresh bite, and the cheese delivers creamy, tangy, slightly smoky richness. One of my best grain-bowl tricks is mixing grains—farro plus quinoa gives a great mouthfeel and makes the bowl more interesting.
Customize as you like: swap raw shallots for quick-pickled onions, use walnuts instead of almonds, or choose feta or goat cheese in place of blue cheese. All work beautifully.
Side note: I’ve been on a smoked blue cheese kick lately, so I’ve used it a lot. Feel free to substitute your favorite cheese. Look out for a roasted cauliflower salad where smoked blue cheese really shines.
Ooooooh yes.
The lemon-lavender vinaigrette is excellent. If you have leftover dried herbs, this dressing is a lovely way to use them. It’s bright lemon with a subtle floral note from the lavender—refreshing and light, exactly what this bowl needs. The dressing also stores well, so it’s great for make-ahead lunches; keep it refrigerated for a few days.
These bowls travel well—store in jars or containers for an easy grab-and-go meal or packed lunch.
Fig Grain Bowls
Fig and Farro Grain Bowls
2 people
Ingredients
- 1 cup cooked farro
- 1 cup cooked quinoa
- 2 cups baby spinach
- 1 cup arugula microgreens
- pinch of kosher salt
- freshly ground black pepper
- 8 whole figs, chopped or sliced
- 1 shallot, thinly sliced
- 1/4 cup toasted sliced almonds
- 1/4 cup crumbled blue, goat, or feta cheese
Lemon Lavender Vinaigrette
- 3 tablespoons champagne vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1 teaspoon lemon zest
- 1/2 teaspoon dried culinary lavender
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup extra virgin olive oil
Instructions
- (Note: cooking quinoa or farro takes about 15–30 minutes. You can cook them ahead or use leftover grains.)
- In a large bowl, combine farro, quinoa, spinach and microgreens. Season with a pinch of salt and pepper and toss to combine.
- Top with figs, shallot, toasted almonds and crumbled cheese. Drizzle with the lemon-lavender vinaigrette and toss gently to coat. Garnish with a fresh lavender sprig if available, and serve.
Lemon Lavender Vinaigrette
- Whisk together vinegar, lemon juice, honey, garlic, lemon zest, lavender, salt and pepper in a bowl or measuring cup.
- Continue whisking and stream in the olive oil until the dressing emulsifies. Make ahead and refrigerate for a few days. If you prefer, strain out the dried lavender, though leaving it in adds texture and flavor.
Pretty much every bite I want right now.