Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.

Toss Brussels sprouts with olive oil, adobo sauce, maple syrup, and half of the salt. Spread on a baking sheet.

Combine butternut squash with olive oil, smoked paprika, garlic powder, and remaining salt. Transfer to another baking sheet.

Roast both sheets in the oven for approximately 25 minutes, stirring halfway through.

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

Stir in chopped kale with the cooked quinoa to wilt slightly.

Whisk together ingredients for the honey-Dijon dressing until smooth.

To serve, layer quinoa-kale mixture in bowls, top with roasted vegetables, drizzle dressing, and garnish with avocado if desired.