These plant-based bowls come fully cooked and seasoned, so dinner is a matter of reheating and assembly. Add fresh greens and a touch of acid to brighten them into something that feels like you made it from scratch.

Serves 2. 15 minutes, 5 at the stove.

About 340 calories a serving, 27 g protein, 32 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pierce the film on both Gardein bowls and slide the contents into the hot pan; stir often until heated through and the edges begin to crisp, about 5 minutes.5 min
2. While the bowls heat, toss 3 cups fresh greens in a bowl with a pinch of salt, pepper, and 1 minced garlic clove, and squeeze juice from half the lemon over them.
3. Divide the greens between two bowls and top with the reheated be'f and broccoli, then squeeze the remaining lemon over each serving.

Note Swap the greens for shredded cabbage or arugula if you prefer. The heated bowls keep, covered, three days. Serve with hot sauce or a drizzle of sesame oil on the side to stretch the dish further.