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Breakfast Power Bowl

Breakfast Power Bowl

Chef Paul Young | Reinhart Corporate


  • 1 oz Bulgar Wheat
  • 2 oz Egg White, Scrambled
  • 1/2 oz Kale
  • 1/8 oz Almond, Sliced, Blanched Raw, Toasted
  • 1/4 Ea Avocado, Sliced thin
  • 1/8 oz Jumbo Red Onion, Sliced thin
  • 1/4 oz Roma Tomato, Diced


  1. Cook the egg whites. Sautee the kale in oil salt and pepper until tender Cook the bulgar wheat until tender and cooked through. Place the eggs, kale and bulgar in a bowl. Top with avocado, almonds, red onion and diced tomatoes.

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