Latin Veggie Bowl
From BrunchTime Baker
Asparagus, diced and ends snapped
Broccoli, cut into small pieces
1-2 cans of black beans, drained
Cooked brown or jasmine rice
Halved cherry tomatoes, for topping only
Mix marinade into veggies and beans. In large saute pan, pour about 1 Tbs. olive oil and heat. Saute veggies in oil until tender, about 5 minutes. Serve over cooked brown or jasmine rice and sprinkle chopped cherry tomatoes on top.