INSIDE THE ADIP X ATIS BOWL: A SEASONAL SALAD BY CHEF JESSE JENKINS
Inside the ADIP x atis Bowl: A Seasonal Salad by Chef Jesse Jenkins
Designed with flavour, texture and balance in mind, the ADIP x atis bowl represents the kind of food Jesse is known for: bold, ingredient-led and deeply satisfying.
If you follow Jesse Jenkins recipes or explore ADIP food recipes in his book ‘Cooking With Vegetables’, you will recognise his approach instantly. This is everyday eating with a chef’s touch, rooted in the belief that seasonal food tastes better, feels better and brings a sense of connection to how we eat.
Rooted in Autumn: The Seasonal Salad Concept
In autumn, produce like squash, sprouts and grains feel grounding and nourishing as temperatures drop. Choosing seasonal food is not only better for flavour, it is also better for sustainability and nutrient density. Food grown in season reaches its full expression in taste and texture.
This autumn salad is built with that idea in mind. It is a seasonal salad that feels energising and comforting at the same time. Think crisp and fresh balanced with soft and warming. A plate that works just as well on a weekday lunch break as it does for a cosy dinner. When we talk about autumn salad plates, this one is a strong example of what the season can taste like at its best.
Ingredient Spotlight: Roasted Kabocha Pumpkin
At the centre of the bowl sits roasted kabocha pumpkin. It is naturally sweeter and silkier than butternut squash, making it ideal for an autumn roasted vegetable salad. When roasted, its flesh turns tender while the flavour deepens to something both comforting and bright.
Kabocha also brings nutritional value. It is rich in fibre, complex carbohydrates and vitamin A. This makes it a satisfying base ingredient that supports energy and encourages balanced eating throughout the day. In short, it is one of the best autumn salad ingredients of the season.
The Star Sprout Slaw
The bowl is lifted by our mixed salad, sprout slaw, a fresh and crunchy counterpoint to the pumpkin. If you have never tried sprouts this way, this is the perfect chance to. Finely shredded, lightly dressed and layered into the bowl, the slaw brings brightness and a subtle tang.
Not to mention sprouts are also rich in fibre and beneficial plant compounds that support gut health. So the sprout slaw adds both flavour and function.
Crispy Chickpeas: Protein with a Crunch
No autumn bowl is complete without a satisfying crunch. Here, that comes from crispy chickpeas. They are seasoned, roasted and used as a topping to bring texture and plant-based protein.
Chickpeas are a clever swap for animal-based proteins, especially in autumn chickpea salad recipes. They hold flavour well, they roast beautifully and they keep you full without weighing the dish down.
ADIP’s Secret Sauce: Ginger Coriander Dressing
Every great bowl needs a unifying element. Here, it is ADIP’s ginger coriander dressing. The flavour is fresh, aromatic and slightly warming. Ginger brings heat, coriander brings brightness and together they tie every bite together.
Power Grains and Greens: Spinach, Shallots and More
The bowl sits on a foundation of power grains and baby spinach which provide balance and steady energy. The grains add fibre, softness and energy from carbs, making the salad substantial. The spinach keeps it feeling light and green.
Crispy shallots add a finishing crunch. They create contrast with the grains and greens and bring an almost savoury sweetness that deepens the bowl’s layers.
Recipe Designed by Jesse Jenkins: A Chef’s Approach to Everyday Food
Jesse Jenkins recipes place vegetables at the centre of the plate. His philosophy is rooted in creativity, care and a belief that nutritious food should also bring joy. This bowl reflects exactly that perspective.
Limited Edition – Try It at atis While You Can
The ADIP x atis bowl is available for one more week across atis locations in London and on Deliveroo. It is part of a seasonal celebration of vegetables and a moment to bring chef-created flavour into the everyday. Head to atis before Nov 30th to get yours!