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Chicken Bacon Ranch Sweet Potato Bowl

Chicken bacon ranch sweet potato bowls combine roasted, browned sweet potatoes with skillet-cooked chicken and crisp bacon. Spinach, cheddar, and ranch dressing finish each bowl with a fresh, creamy topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the chicken and bacon
  • 6 bacon slices
  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
For the bowls
  • 5 oz baby spinach
  • 1 cup cheddar cheese shredded
  • 0.5 cup ranch dressing

Equipment

  • 1 large rimmed baking sheet
  • 1 12-inch skillet

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Toss the sweet potatoes with the olive oil, salt, and pepper on a large rimmed baking sheet.
  3. Spread the sweet potatoes in a single layer.
  4. Roast for 25 to 30 minutes, tossing halfway through, until tender and browned in spots.
Cook the chicken and bacon
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Pour off the drippings, leaving about 1 tablespoon in the skillet.
  4. Season the chicken with the garlic powder, salt, and pepper.
  5. Cook the chicken in the skillet over medium-high heat for 6 to 8 minutes, stirring occasionally, until browned and it reaches 165°F in the thickest pieces.
Assemble the bowls
  1. Divide the spinach among four bowls.
  2. Top with the sweet potatoes, chicken, crumbled bacon, and cheddar.
  3. Drizzle with the ranch dressing.

Notes

For best browning, spread the sweet potatoes in a single layer without crowding. Store the components separately in airtight containers in the refrigerator for up to 3 days; cooked chicken and sweet potatoes can be frozen, but spinach and ranch dressing do not freeze well. For a dairy-free option, use dairy-free cheddar and ranch dressing.