Warm Edamame and Spinach Bowl with Lemon-Pepita Sauce

• 200 g plain cooked shelled edamame, chilled and ready to eat — Cooked shelled edamame
• 35 g raw shelled pumpkin seeds — Raw pepitas
• 35 g baby spinach — Raw baby spinach
• 5 g fresh lemon juice (1 tsp) — Fresh lemon juice
• 0.5 g fine salt, divided — Fine salt
• 40 g potable water, divided — Potable water

Method

1. 1Toast and cool the pumpkin seedsPlace all 35 g pepitas in a dry skillet over medium-low heat. Stir for 3 to 4 minutes until lightly golden and nutty-smelling. Transfer to a plate and cool for 5 minutes during the next preparation step.9 minLook for: The seeds have light golden patches without blackened edges and are cool enough to handle before blending.Safety: Stir steadily near the end and transfer the seeds out of the hot pan immediately to avoid scorching.
2. 2Prepare the beans and greensMeasure 200 g plain fully cooked, chilled, ready-to-eat shelled edamame and drain off surface liquid. Wash the spinach, shake off excess water, and tear any large leaves in half.2 minLook for: The beans are tender with no icy centers and the spinach leaves are clean and free of tough stems.Safety: This recipe starts with fully cooked edamame. If the package requires cooking, complete its cooking and cooling instructions before weighing the 200 g serving.
3. 3Blend the lemon-pepita saucePut all cooled toasted pepitas in a small processor or mini blender and pulse into fine crumbs. Add all 5 g lemon juice, 30 g of the measured water, and 0.3 g salt. Blend for 1 to 2 minutes, stopping twice to scrape, until a thick sauce forms.2 minLook for: The sauce is creamy and spoonable with tiny seed flecks and no whole pepitas; it falls slowly from a spoon.Safety: Use a small blending cup for this modest sauce volume. Stop and unplug the machine before scraping near its blade.
4. 4Warm the edamameReturn the skillet to medium-low heat. Add all edamame, the remaining 10 g water, and remaining 0.2 g salt. Cover and heat for 4 to 5 minutes, shaking the skillet once, until the beans are steaming and reach 165°F (74°C).5 minLook for: The beans are hot through and retain their shape, with just a film of moisture in the skillet.Safety: Keep the heat low and the lid fitted so the small measured amount of water does not evaporate before the beans warm.
5. 5Wilt the spinach into the beansAdd all spinach and half the lemon-pepita sauce to the hot edamame. Fold gently over low heat for 2 minutes until the spinach wilts and the sauce coats the beans; take the skillet off the heat.2 minLook for: The leaves are tender and dark green, the beans stay whole, and the coating is creamy without catching on the pan.Safety: Keep stirring the thick seed sauce gently and avoid boiling it dry.
6. 6Spoon over the remaining sauceTransfer all warm edamame and spinach to one bowl, scraping the skillet clean. Spoon every remaining bit of lemon-pepita sauce over the top and serve the complete bowl as one lunch portion.1 minLook for: The bowl contains all whole beans, tender spinach, and the full measured seed sauce without extra garnish.Safety: Serve promptly and refrigerate leftovers within 2 hours.