• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 350 degrees. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce (except kale). • Remove and discard any large stems from kale. Quarter lemon. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.

• Toss kale on a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, divide kale between 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.) • Roast on top rack until browned and crisp, 13-15 minutes. TIP: Watch kale carefully to ensure it doesn’t burn.

• Meanwhile, in a small bowl, combine sour cream, mayonnaise, half the garlic powder (you’ll use the rest in the next step), and a squeeze of lemon juice. If needed, add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add onion, bell pepper, and a pinch of salt and pepper; cook, stirring occasionally, until lightly charred and tender, 6-9 minutes. • Remove from heat; stir in honey, remaining garlic powder, and 1 tsp water (2 tsp for 4 servings) until combined. • Turn off heat; transfer to a plate and cover with foil to keep warm. Wash out pan.

• While veggies cook, slice grilling cheese lengthwise into six pieces (12 pieces for 4 servings). • In a medium bowl, combine half the curry powder and 2 TBSP olive oil (for 4, use all the curry powder and 4 TBSP olive oil). Add grilling cheese and toss to coat. • Heat pan used for the veggies over medium heat. Add grilling cheese in a single layer; cook until browned, 1-2 minutes per side (for 4, you may need to work in batches).

• Fluff rice with a fork. Taste and season with salt and pepper if desired. • Divide rice, veggies, and roasted kale between bowls. Top with grilling cheese and drizzle with as much sauce as you like. Serve with any remaining lemon wedges on the side.