We asked famed chef and friend Charleen Badman, a.k.a. "The Veggie Whisperer," to help us create this organic rainbow of fire roasted sweet potatoes, broccoli, kale, onions and chickpeas. Served on a bed of organic long grain red rice, topped with crumbled feta cheese and dressed in a tangy red wine vinaigrette made with extra virgin olive oil, it's a colorful combination full of flavor and made with high-quality ingredients that can be enjoyed in minutes. Gluten free/soy free/tree nut free/kosher
Country/place of Origin
OVENS MAY VARY MICROWAVE OVENMake a 1-inch slit in overwrap. Cook on high for 5 minutes. Let sit 1 minute. Serve:Preheat oven to 375F. Remove overwrap. Place tray on a baking sheet. Bake for 40-45 minutes. Let sit 1 minute. Serve. CONVENTIONAL OVEN Preheat oven to 375F. Remove overwrap. Place tray on a baking sheet. Bake for 40-45 minutes. Let sit 1 minute. Serve. TOASTER OVENRemove overwrap and tray. Place in an oven-safe dish. Follow conventional oven directions.
Perishable - Keep Frozen
organic long grain red rice, organic broccoli, organic fire roasted sweet potatoes, organic garbanzo beans, extra virgin olive oil, organic kale, organic sauted onions (organic onions, organic sunflower oil), feta cheese (pasteurized milk, culture, salt, enzymes), organic red wine vinegar, organic garlic, organic lemon juice, sea salt, spices.contains milk.