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Prepped | Spinach & Black Bean Salad with Spicy Chipotle Dressing

Prepped | Spinach & Black Bean Salad with Spicy Chipotle Dressing

This delicious and easy salad recipe is a perfect meal prep recipe for to-go lunches.

Using last post's salad formula, this recipe was created for anyone who enjoys Southwestern flavors. The below recipe serves two, but you could absolutely scale it to serve more if you plan to eat it for lunch multiple days in a row, which is what Dalton and I do each week for work. We prep lunch on Sunday and eat it all week long.

The key with make-ahead salads is to store ingredients separately in the fridge if you plan to eat it for multiple days. Either build the salad in a to-go container the night before, or the morning of the day you need it. 

Spinach & Black Bean Salad with Spicy Chipotle Dressing

Serves 2


4-6 cups fresh spinach, lightly packed

1 cup cooked black beans*

1 cup cooked quinoa*

1/2 cup corn*

1/2 avocado, sliced or cubed

8 cherry tomatoes

1 oz feta cheese

1/2 large avocado

fresh cilantro to taste

2 tbsp pepitas for garnish (optional)

1/2 c spicy chipotle dressing

Salad Assembly: In two to-go bowls or tupperware, layer ingredients as follows: spinach, quinoa, black beans, corn, tomatoes, feta cheese, avocado, and garnish with cilantro and pepitas. Store dressing in a separate container such as miniature mason jar or tiny tupperware. 

*Black beans can be drained and rinsed from canned, or you can cook your own over the stove in a stock pot/dutch oven, or even quicker in a pressure cooker for a larger batch.  Quinoa can be cooked in a large batch as well if prepping in advance. Corn: I opt for canned, drained and rinsed, but when it's in season, shucked from the cob is amazing. 

Spicy Chipotle Dressing, makes 1.5 cups

1.5 c plain, unsweetened kefir

1.5 large chipotle pepper in adobo sauce

0.25 c lightly packed cilantro

1.5 tbsp fresh lime juice

1 clove garlic

0.5 tbsp extra virgin olive oil

1 tsp high quality honey

1/8 tsp ground cumin

1/8 tsp dried oregano

1/8 tsp salt

For the Dressing: combine all ingredients in a food processor or blender and blend until smooth. Store in an airtight container up to 7 days. 


We're obsessed with loaded salads for work lunches. There are so many modifications you could make to this recipe to suit what's in your pantry/fridge. Check out a few substitutions:

Kale instead of Spinach

Sorghum instead of Quinoa

Pinto instead of Black Beans

Cheddar instead of feta

You get the idea, right?

If you try this recipe, I'd love to hear from you. If you post it on the gram, #satiatenutrition.





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