I love grilled fruit. This recipe combines seasonal fruit and balances the meal with protein from tempeh. The combination sounds delicious and different, while offering fiber, anti-oxidants and is rich in the phytonutrient, lycopene. Enjoy this healthy, light, immune-boosting and anti-inflammatory functional recipe!
Grilled Watermelon and Apricots with Seared Tempeh adapted from www.sprouts.com/recipes
ingredients
1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
1/4 cup balsamic vinegar
1 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper
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
directions
Serves 4
1. Preheat grill to medium heat. Whisk 1/2 cup olive 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 with arugula, tempeh, and 2 apricot halves. Drizzle with reserved marinade to taste.
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, it was harvested too early.
“Do not spend your life daydreaming about health. Dream big, start small and live your dreams. And you will heal.”
-Darina Stoyanova
Be Well ~Meg @REJOOV
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