1/2 cup or more BBQ sauce (I use Tessemae’s Matty’s Organic.)
2 tablespoons olive oil, divided
1/4 cup or more ranch dressing (I use Primal Kitchen.)
1/2 lemon, for squeezing
salt, to taste
pepper, to taste
Optional toppings: avocado, goat cheese, cilantro
Preheat oven to 375 degrees.
Toss sweet potatoes in one tablespoon olive oil, salt, and pepper. Place on a baking sheet; bake for 45 minutes, stirring occasionally.
Place chicken in baking dish; sprinkle with salt and pepper. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees. (Chicken and sweet potatoes can be in the oven at the same time.) Dice chicken; toss in BBQ sauce.
Heat one tablespoon olive oil in a pan over medium-low heat. Add kale to pan; season with salt and pepper. Cook kale for 4-5 minutes or until tender and deeper in color. Squeeze 1/2 lemon over kale.
Reduce oven heat to 350 degrees. Place cooked sweet potatoes in a greased baking dish. Top with kale, chicken, and bacon. Cover and bake for 20 minutes; remove cover and bake an additional 10 minutes.
Top casserole with green onions; drizzle with ranch dressing.
Optional to top with avocado, goat cheese, and/or cilantro.