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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup olive oil
- 2 limes
- 1 ripe avocado (peeled, pitted, and halved)
- 1/4 cup fresh cilantro leaves (loosely packed)
- salt
- pepper
- 15.5 oz. black beans (rinsed and drained)
- 1 pt. cherry tomatoes (halved)
- 1 cup fresh corn kernels (or frozen, thawed)
- 4 scallions (thinly sliced)
- 2 zucchinis (medium)
- 1 jalapeno (large, thinly sliced)
- 5 cups broccoli florets
- 5 carrots (bagged, sliced diagonally into ¼-inch thick pieces)
- olive oil (to drizzle)
- salt
- pepper
- 1 Tbsp. extra virgin olive oil
- 2 garlic cloves (minced)
- 1/2 onion (diced)
- 3 cups cooked rice
- 2 large eggs
- 1/2 cup frozen peas
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. sesame oil
- 14 oz. extra firm tofu (cubed and cooked, I like to air fry tofu, first tossed with sesame oil and soy sauce)
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