Crispy Edamame Shiitake Bowls

**Bake the edamame and mushrooms.** 1. Preheat the oven to 400° F (205° C) and line a baking sheet with parchment paper. Add the edamame to one half and the mushrooms to the other. Drizzle each with half of the oil and soy sauce, then toss to coat. Sprinkle each tray with half of the salt and black pepper, toss again, and spread them out evenly. 2. Bake for 15 minutes, then check the mushrooms. If they’re starting to scorch or look nearly done, cover that half with another sheet of parchment, so they don’t dry out. Continue baking for another 10 minutes, then remove the mushrooms from the baking sheet. Move the edamame around on the baking sheet, and bake for another 15 minutes or until crisp. Remove from the oven and set aside. **Meanwhile, cook the broccoli rice and make the sauce.** 3. Wash the rice well and add it to a saucepan with 2 cups of water and the salt. Bring to a boil over medium heat, then reduce the heat to low. Cover with the lid, and cook for about 8 minutes. Fluff the rice, stir in the broccoli and lemon juice, mix well, cover again, and cook for another 2 to 3 minutes, or until the rice is tender and broccoli is bright green. 4. Heat a skillet over medium heat, and add the oil. Once the oil is hot, add the garlic and green chili. Reduce the heat to medium-low, and cook until the garlic turns golden, about 30 seconds. Add the onion and curry leaves, increase heat to medium, and add ⅛ teaspoon of salt. Cook until the onions are translucent, 3 to 4 minutes. Add the soy sauce, Kashmiri chili powder, rice vinegar, and maple syrup, mixing well.  Mix in the cornstarch slurry, bring to a boil, and let it thicken slightly. Add the baked mushrooms to the sauce, mix, and simmer for about a minute. The sauce is now ready. **Assemble the bowls.** 5. Layer the rice in your serving bowls. Add a generous helping of the mushroom sauce, top with the crispy edamame, and finish with toppings of choice. You can also serve this with fresh or roasted cabbage or roasted veggies.