Preheat oven to 425°F. Prepare 2 baking-sheets.
Toss brussels in maple-syrup, adobe-sauce and 1 tsp coconut-oil. Spread evenly onto a single baking-sheet.
Toss butternut-squash in garlic-powder, smoked-paprika and 2 tsp coconut-oil. Spread evenly on separate baking-sheet. Put both baking-sheets into the oven & roast about 20-25minutes, stirring once halfway through.
Meanwhile, prepare quinoa by mixing quinoa and vegetable (or chicken) broth at a medium saucepan.
Bring to a boil, reduce heat to low, cover & cook about 15 minutes, or till all broth is absorbed. Blend in chopped -kale (kale will wilt after it's blended with hot-quinoa).
Prepare vinaigrette by mixing ingredients in a small-bowl and whisking till well-combined.
Prepare bowls by incorporating quinoa or kale mixture and roasted veggies in a bowl or a plate. Drizzle contents with vinaigrette and include extra toppings if needed. Great served cold or hot!