Preheat your oven to 425°F (220°C) to roast the vegetables.

In a mixing bowl, toss Brussels sprouts with 1 tablespoon of olive oil, adobo sauce, maple syrup, and ½ teaspoon of kosher salt, then place on a baking sheet and roast for about 25 minutes.

Toss cubed butternut squash with remaining olive oil, smoked paprika, garlic powder, and a pinch of salt. Roast alongside the Brussels for approximately 20-25 minutes.

Cook quinoa by bringing 1 cup of dry quinoa and 2 cups of vegetable broth to a low boil. Cover, reduce heat, and let simmer for about 15 minutes until fluffy.

Whisk together dressing by combining another tablespoon of olive oil, vinegar, mustard, honey, and a pinch of salt.

Assemble bowls by dividing quinoa-kale mixture, topping with roasted vegetables, drizzle dressing, and add optional avocado.