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  • VOL 08, ISSUE 01 • WINTER 2020
Avocado Power Bowl

Avocado Power Bowl

Chef Christopher Holden | Milwaukee Division


  • ½ Fresh Avocado
  • 2 Egg Whites
  • ½ C Sweet Potato, diced
  • ¼ C Roasted Red Pepper, julienne
  • ¼ C Pico De Gallo
  • ¼ C Feta Cheese, crumbled
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ tsp Sriracha Seasoning (optional)
  • 1 Tbsp Olive Oil


  1. Dice the sweet potatoes into ½ inch pieces and saute in ½ Tbsp. olive oil until cooked through.
  2. Heat ½ tbsp. olive oil in non stick pan and cook egg whites until done and season with salt and pepper. (Sriracha seasoning optional for a spicy kick.)
  3. Place cooked potato in a bowl and top with egg whites.
  4. Scoop pico de gallo and roasted diced red peppers on top.
  5. Peel avocado, remove core, and dice into ½-inch cubes placing them on top.
  6. Top it off with the crumbled feta cheese.

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