Pre-heat your oven to about 220 °C (≈425 °F). Toss the Brussels sprouts with half the olive oil, adobo sauce, maple syrup and a pinch of salt; on a separate tray toss the butternut squash with the remaining oil, smoked paprika (if you like), garlic powder and salt. Spread on baking sheets and roast about 25 minutes, tossing once halfway through.

While the veggies roast, rinse the quinoa. Combine quinoa and broth in a saucepan, bring to a boil then reduce heat to low, cover and cook until the liquid is absorbed (about 15 minutes). Remove from heat and stir in the chopped kale so it wilts in the residual heat.

Make the dressing: whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard and salt & pepper until smooth.

To assemble: Divide the quinoa-kale base into four bowls. Top each with portions of the roasted butternut squash and Brussels sprouts, then drizzle with the dressing. Add avocado slices or other garnish as desired.

Serve immediately, or let cool and refrigerate for meal-prep; these bowls keep well for 3–4 days refrigerated (dressing added or added shortly before serving).