Preheat oven to 425°F.
Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and ½ tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and ½ tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
Meanwhile, combine quinoa and water in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. In a small saute pan add the impossible if using and allow to cook for 2-3 minutes per side until firm and golden brown, add in kale and put a lid and allow residual heat to cook the kale.
To make the dressing add all of the ingredients to a small bowl and mix well.
Assemble bowls by dividing quinoa chick peas and kale sausage mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice. Or Just toss everything together in a large salad bowl except the avocado and fig, pour dressing over and mix well, divide between bowls and garnish with figs and avocado.