Delicious Living
  • 1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
  • 1/4 cup balsamic vinegar
  • 1 pound tempeh, cut into 1-inch cubes
  • 4 firm, ripe apricots, pitted and halved
  • 8 slices seedless watermelon, cut into thick wedges
  • 2 cups baby arugula leaves

Seared Tempeh with Grilled Watermelon and Apricots

Karin Lazarus | Delicious Living

Prep/cook time: 22 minutes

Serves 4 / Ingredient tips: A ripe watermelon should sound hollow when tapped and have a dull (rather than shiny) exterior. If you purchase precut watermelon, look closely at the flesh; it should be firm, unblemished, and not overly grainy. If it has lots of white seeds along with the normal brown-black seeds, then it was picked from the vine too early. Select deep yellow-orange apricots that are firm and plump. Serving tip: Accompany with cracked wheat and couscous pilaf plus steamed sugar snap peas.

  1. Preheat grill to medium heat. Whisk 1/2 cup oil, vinegar, 1/4 teaspoon salt, and pepper in a medium bowl. Add tempeh cubes; marinate 15 minutes, tossing occasionally.
  2. While tempeh marinates, brush apricot halves and watermelon slices with 3 teaspoons olive oil. Grill apricots for 1 minute on each side. Transfer to a plate and set aside. Grill watermelon slices for 2 minutes per side, until slightly caramelized. Sprinkle with remaining sea salt and set on plate with apricots.
  3. Remove tempeh cubes from marinade (reserve liquid) and grill on skewers or in a grill basket until slightly charred.
  4. To serve, place 2 slices grilled watermelon on each plate. Top each slice with ΒΌ cup arugula, tempeh, and 2 apricot halves. Drizzle with reserved marinade to taste, and serve immediately.

PER SERVING: 563 cal, 45% fat cal, 31g fat, 5g sat fat, 0mg chol, 25g protein, 59g carb, 3g fiber, 520mg sodium

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