INGREDIENTS: Sweet Potato Curry (Water, Sweet Potatoes, Coconut Milk (Water, Coconut*, Guar Gum*), Bell Pepper*, Chickpeas, Onions, Spinach, Olive Oil, Miso Paste (Soybeans*, Rice Koji*, Sea Salt, Water), Tamari*, Garlic, Okinawan Curry Spice Blend (Turmeric, Coriander, Cardamom, Cinnamon, Ginger, Black Pepper, Cayenne, Cloves, Chinese Five Spice Blend), Ginger, Lime Juice, Chili Paste), Quinoa*, Roasted Tempeh Tempeh (Soybeans*, Water, White Distilled Vinegar*, Tempeh Culture).
CONTAINS: Soy, Coconut
Heating Instructions: Stovetop:1. Place contents in a medium-sized sauté pan2. Heat for 10 mins or 165F, stir occasionally3. Remove from heat, plate, and let cool 1 minute, enjoyOven:1. Preheat oven to 350F2. Place contents in a glass oven-safe dish3. Heat for 10 mins or until 165F 4. Remove and let cool 1 minute, enjoy!Microwave:1. Place contents of meal in a glass microwave-safe dish2. Cook for 1-2 minutes. Continue heating in 30-second intervals until 165F3. Remove and let sit for 1 minute, enjoy!