Follow the directions for BBQ tempeh, and marinate overnight.

Similarly, shuck the corn and place it in a ziplock bag with ¼ cup of BBQ sauce and marinate overnight.

Keep peaches at room temperature until cut, and then cut into equal halves, removing the pit.

Squeeze the juice of one-half orange on the peach halves

Preheat the grill to medium-high

Place the tempeh, peaches, and corn on the grill with the following grill times: Tempeh: 16 minutes, rotating every 4 minutes, corn: 10 minutes, rotating every 2-3 minutes peaches: 4 minutes each side.

Remove all grill items and allow them to cool completely before cutting.

Cut the corn from the cob, cut the tempeh into cubes, and peach into thin wedges.

In the meantime, prepare the other ingredients.

Place all the ingredients in a small bowl or measuring cup.

Whisk together until smooth

Cover and place in the refrigerator until ready to serve.

Preparing the asparagus

Asparagus can be cut and eaten raw, or you can cook it.

Preheat the oven to 400 degrees

Cut the asparagus' rough ends and place it on a baking sheet with parchment paper or a silicone baking mat.

Then, place a single layer of asparagus on the baking sheet and cook for 10-15 minutes depending on the thickness of the asparagus (longer time for thicker asparagus)

Remove from the oven and allow to cool.

Place a combination of arugula and Romaine lettuce in the base of each bowl.

Place the cooled BBQ Tempeh in the center of the bowl, surrounded by slices of grilled peaches and BBQ corn.

Next, place the cooled asparagus, cucumbers, mix of white and red onion slices.

Dress with yogurt dressing by drizzling over the top of each salad.

Now, dive into an incredible taste of citrus, sweet, BBQ goodness all in one salad bowl.