Preheat your oven to 425 degrees.

Toss the butternut squash with olive oil, smoked paprika, and sea salt. Spread flat on a roasting sheet lined with parchment paper and bake for 40 minutes or until fork-tender.

Meanwhile, combine the stock or water and quinoa to a boil. Cook for 15-20 minutes, or until the water is absorbed. Remove from heat and cover for 5 minutes before fluffing with a fork.

While the quinoa is cooking, place the eggs in a pot and fill with enough enough water to cover the eggs. Bring to a boil, remove from heat, cover, and let cook for 10 minutes. Once the eggs are cooked, remove from the pot and place immediately in a bowl of ice water (this makes the shells easier to remove).

Once everything is prepared, make the tahini sauce by whisking together the tahini, lemon juice/water, garlic powder, and sea salt to taste.

To assemble the power bowl, serve 1 cup of roasted squash, 1/2 cup of cooked quinoa, and 1 shelled and sliced egg in a bowl (over greens if desired). Drizzle with a heaping tablespoon of the sauce.