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Heat some sesame oil in a pan and saute the broccoli, mushrooms, chopped garlic and sliced chili over a medium heat. Spiralize the zucchini. Alternatively, slice it thinly with a vegetable peeler. Increase the heat, add the zucchini and fry for another couple of minutes. This should not take long, ensure that the zucchini only softens and doesn't turn soggy. Mix together the almond butter, soy sauce, sesame oil and lime juice for the sauce. Add about 2/3 of the sauce to the vegetables and toss. Plate, top with the remaining sauce and sprinkle with the sliced chili (1/2 tsp per serving) and the slivered almonds (1 tsp per serving). # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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