Crispy Umami Mushroom & Edamame Grain Bowls with Zesty Gochugaru-Lime Dressing

Elevate your weeknight meals with these incredibly satisfying Crispy Umami Mushroom & Edamame Grain Bowls! Bursting with diverse textures and bold flavors, these bowls feature perfectly crisp shiitake mushrooms and edamame over fluffy quinoa, all drizzled with a creamy, zesty Gochugaru-Lime dressing. This recipe is a trending favorite, offering a healthy, plant-forward option that’s quick to prepare and guaranteed to become a new family staple.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup quinoa, rinsed
• 1.5 cups vegetable broth or water
• 8 oz shiitake mushrooms, stems removed, sliced
• 1.5 cups shelled edamame (frozen, thawed)
• 2 tbsp olive oil, divided
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Gochugaru-Lime Dressing:
• 1/2 cup plain Greek yogurt (or vegan mayo for dairy-free)
• 3 tbsp lime juice (about 2 limes)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp gochugaru (Korean chili flakes), adjust to taste
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp honey or maple syrup
• For Serving:
• 1 avocado, sliced
• Fresh cilantro, chopped
• 2 tbsp sesame seeds, toasted
• Optional: Fresh radishes, thinly sliced

Instructions

1. **Cook the Quinoa:** Combine rinsed quinoa and vegetable broth (or water) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2. **Prepare Crispy Mushrooms & Edamame:** Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). In a large bowl, combine sliced shiitake mushrooms and thawed edamame.
3. Drizzle with 1 tablespoon of olive oil, then sprinkle with cornstarch, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
4. **Crisp the Veggies (Oven Method):** Spread the coated mushrooms and edamame in a single layer on a baking sheet. Roast for 15-20 minutes, flipping halfway, until golden brown and crispy.
5. **Crisp the Veggies (Air Fryer Method):** Place the coated mushrooms and edamame in the air fryer basket in a single layer (work in batches if necessary). Air fry for 10-15 minutes, shaking the basket every 5 minutes, until deeply golden and crispy.
6. **Make the Gochugaru-Lime Dressing:** While the veggies are crisping, whisk together all dressing ingredients in a small bowl: Greek yogurt, lime juice, soy sauce, gochugaru, grated ginger, minced garlic, and honey (or maple syrup). Taste and adjust seasoning as needed.
7. **Assemble the Bowls:** Divide the cooked quinoa among 4 serving bowls.
8. Top each bowl generously with the crispy shiitake mushrooms and edamame. Arrange sliced avocado, chopped fresh cilantro, and a sprinkle of toasted sesame seeds over the bowls. If using, add thinly sliced radishes.
9. **Serve:** Drizzle each bowl with a generous amount of the creamy Gochugaru-Lime dressing and serve immediately.

Chef's Note

For maximum crispiness, ensure your mushrooms and edamame are completely dry before tossing with oil and cornstarch. Don't overcrowd the baking sheet or air fryer basket; cook in batches if needed for optimal air circulation.

Make-Ahead Tips

The quinoa can be cooked up to 3 days in advance. The Gochugaru-Lime dressing can be made and stored in an airtight container in the refrigerator for up to 5 days. Prepare and crisp the mushrooms and edamame just before serving for the best texture.

Substitutions

Feel free to swap quinoa for brown rice or farro. Oyster mushrooms or cremini mushrooms can be used instead of shiitake. Adjust the gochugaru for your preferred spice level, or use a pinch of red pepper flakes. For a non-vegetarian option, top with grilled chicken or crispy pan-fried tofu.