Kalua Pulled Beef + Purple Taro Rice

Beef, shredded red cabbage, baby carrot, jasmine rice, tamari, edamame, tomato sauce (citric acid, sea salt, tomato, onion, garlic), pineapple, stonevine, balsamic vinegar, inulin prebiotic powder, almond butter hoisin sauce (date syrup, apple cider vinegar, chinese five spice powder, ginger juice, almond butter, coconut aminos, orange, garlic cloves, red chili flake, garlic, tomato paste, orange juice, sesame oil, kosher salt), kosher salt, garlic, rice vinegar, edible flowers, maple syrup, lilac taro powder (purple sweet potato, taro, soy flour), ube powder, sesame oil, honey, ginger, non-alcoholic sake, thyme, parsley, black sesame seeds, coconut sugar, nigella seed, arrowroot, spicy vegan sriracha (date syrup, smoked paprika, apple cider vinegar, coconut aminos, fresno chili, garlic, lime juice, tomato paste, orange juice, kosher salt, blue agave), black pepper, extra virgin olive oil, white pepper, camu camu, turkey tail mushroom (mushroom powder), white cabbage, savoy cabbage, hispi cabbage, green cabbage, red and green cabbage mix (green cabbage, carrot, cabbage, red), napa cabbage, avocado oil, water

STOVETOP: 1) Remove cup and greens. 2) Heat pan to medium-high. 3) Add the rest separately to the pan. Heat 2 to 3 minutes, stirring occasionally. 4) Plate and serve with the sauce and greens. MICROWAVE: 1) Remove cup and greens. 2) Heat the container uncovered 2 to 3 minutes. 3) Serve with the sauce and greens.