Glowing Skin Buddha Bowl

1. Prepare the Pickled Onions:

 - Slice one red onion into thin rounds.

 - In a saucepan, bring the apple cider vinegar, water, and sugar to a simmer. Remove from heat.

 - Submerge the onion slices in the vinegar mixture and set aside to cool while you prepare the rest of the dish.

2. Cook the Squash:

 - Toss the diced butternut squash with 1 tablespoon of Za’atar, a pinch of salt, and a drizzle of oil.

 - Roast on 400 for 30 minutes.

3. Prepare the Jalapeño Mix:

 - Blend the jalapeños until chunky. Store the mixture in the jar or a separate container for use.

4. Assemble the Bowl:

 - Place a bed of rocket leaves on each plate.

 - Add 2-3 tablespoons of heated grains and a handful of roasted squash.

 - Dollop a heaped tablespoon of hummus in the center. Create a small well in the hummus with the back of your spoon and add a teaspoon of the jalapeño mix inside.

 - Add avocado, pickled onions and pomegranate seeds over the top.

 - Serve each bowl with a drizzle of olive oil, celtic salt, and a wedge of lemon. Enjoy!