Curry-Spiced Grilling Cheese Bowls with Jasmine Rice and Roasted Kale

These curry-spiced grilling cheese bowls are a quick and satisfying vegetarian dinner. Grilling cheese gets a golden, crispy crust when pan-seared with curry powder, then served over fluffy jasmine rice, sweet sautéed peppers and onions and oven-roasted kale.

A creamy garlic-lemon sauce ties everything together with a bright, tangy finish. Ready in about 35 minutes, this bowl is packed with flavor and texture.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cook jasmine rice according to package directions with a pinch of salt.
2. While rice cooks, prepare kale: remove stems, tear leaves into bite-sized pieces. Toss with 2 teaspoons olive oil, salt and pepper. Spread on a baking sheet and roast until crispy, about 10-12 minutes.
3. Halve and peel the onion, then slice into thin strips. Core and seed the bell pepper, slice into thin strips.
4. In a medium bowl, whisk together mayonnaise, sour cream, garlic powder and a squeeze of lemon juice (from half the lemon). Season with salt and pepper. Set aside.
5. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until softened, about 4-5 minutes. Stir in honey and cook 1 minute more. Transfer to a bowl.
6. Slice grilling cheese into ½-inch thick slabs. In a small bowl, mix curry powder with 2 tablespoons olive oil. Brush mixture onto both sides of cheese slabs.
7. Wipe skillet clean and heat over medium-high heat. Add cheese slabs and cook until golden brown and crispy, about 2-3 minutes per side.
8. To serve, divide rice among bowls. Top with roasted kale, sautéed peppers and onions and curry-spiced cheese. Drizzle with garlic sauce and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of cheese?

Grilling cheese is ideal because it holds its shape when heated. Halloumi is a good substitute or you can use firm paneer.

Can I make this recipe vegan?

This recipe uses dairy-based grilling cheese and mayonnaise, so it’s not vegan. For a vegan version, try using firm tofu or vegan grilling cheese and vegan mayo and sour cream.

What can I serve with these bowls?

These bowls are a complete meal on their own, but you can add a side of naan bread or a simple cucumber salad for extra freshness.