ATIS X ADIP: CHEF JESSE JENKINS' AUTUMN-INSPIRED SALAD BOWL RECIPE
atis x ADIP: Chef Jesse Jenkins’ Autumn-Inspired Salad Bowl Recipe
You may have already heard that we’ve partnered with Jesse Jenkins, the chef behind ADIP, to create a salad bowl inspired by the warmth and depth of autumn cooking. Jesse has built his reputation on celebrating vegetables with confidence and creativity, and this collaboration brings that energy into the everyday salad bowl.
Rooted in seasonal produce and layered with colour, the atis x ADIP bowl is built to be a nutritious salad bowl that feels abundant, satisfying and balanced. It’s the kind of bowl that proves healthy autumn meals can feel genuinely craveable, not like compromise.
Salad Bowl Ingredients
The focus of this bowl is on autumn vegetables, texture that keeps things exciting, and plant-based protein that leaves you feeling sustained. Each element brings something distinct:
- Kabocha pumpkin for sweetness, depth and a soft roast that anchors the bowl.
- Sprout slaw to add crunch and freshness.
- Crispy chickpeas for a high protein vegetarian boost and texture.
- Baby spinach to provide lift and balance against the richer components.
- Pickled red onion for brightness and acidity.
- Crispy shallots to layer in savoury crunch.
- Power grains to make this a high protein salad that carries you through the day.
- Ginger coriander dressing to tie everything together with warmth and aromatics.
This is the kind of seasonal salad recipe that sits comfortably between comfort and energy: grounding enough for cooler days, but vibrant enough to feel fresh.
Pumpkin Salad Recipe
Below is the Gingery Roast Pumpkin recipe that forms the heart of the bowl. You can serve it warm in your salad, as a standalone side, or on top of rice for a simple evening meal.
Ingredients
- 600g pumpkin, cut into 1-inch thick half moons, skin on and seeds removed
- 30g fresh ginger, peeled and grated
- 3 garlic cloves, peeled and crushed
- 20g honey
- 20g rice vinegar
- 40g olive oil
- Salt and pepper to taste
Method
- Preheat your oven to 180°C fan.
- Place the sliced pumpkin in a mixing bowl.
- Add the ginger, garlic, honey, rice vinegar, olive oil, salt and pepper.
- Toss until the pumpkin is evenly coated.
- Spread the pieces into a single layer on a baking tray.
- Bake for 15 to 20 minutes depending on the thickness of your slices, until tender and beginning to caramelise.
- Serve warm as the star of your salad bowl or use as the base of other autumn recipes. Try it on top of sticky rice with lime, coriander, spring onion and chilli oil for a simple bowl dinner.
How to the Store Salad and Other FAQs
If you are preparing this bowl for the week, store the components separately so the textures stay fresh.
- The roast pumpkin will keep for three to four days in the fridge.
- Chickpeas and shallots keep best when stored dry so they remain crisp.
- Greens and slaw are at their best within two to three days.
- Dressing will hold for up to four days.
Can you meal prep salads for the week?
Yes, as long as you keep wet and crisp components separate and assemble just before serving. This is an ideal approach for vegetarian meal prep that stays satisfying through busy weekdays.
What to Serve with Salad
This bowl works beautifully as:
- A lunch at your desk that won’t weigh you down
- A pre- or post-training meal with steady-release carbohydrates and plant-based protein
- A simple, healthy weeknight dinner
To round out the meal, pair it with YEW, the sparkling water brand founded by Jesse Jenkins. The two flavours, Crisp Apple and Pink Rhubarb, refresh the palate and heighten the aromatics in the bowl.
And if you’d like to try the full version before making it at home, the atis x ADIP seasonal bowl will be available in atis shops across London and on Deliveroo until 30th of November.