Preheat your oven to 425°F (220°C).

Trim and halve the Brussels sprouts, drizzle with olive oil, adobo sauce, maple syrup, and kosher salt. Toss to coat.

Cube butternut squash into 1-inch pieces, combine with olive oil, smoked paprika, garlic powder, and salt. Toss well.

Roast Brussels sprouts and butternut squash for about 25 minutes, stirring halfway.

Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then simmer covered for 15 minutes.

Stir in chopped kale to the cooked quinoa.

Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and salt to make dressing.

Assemble bowls with quinoa-kale mixture, top with roasted vegetables, drizzle dressing, and add avocado.