Cut the squash in half lengthwise and scoop out the seeds. Cut into half moon shapes, about ½” thick.
Add the squash along with the brussels sprouts, oil, rosemary, garlic powder, salt and pepper into a large bowl, and toss to combine. Transfer this mixture to a baking sheet and roast on the center rack for 30 minutes, flipping halfway through.
While the veggies are roasting, steam the kale in a large steamer basket. Set this aside.
In a separate bowl, toss together the chickpeas and paprika.
Assemble the bowls by dividing the quinoa, kale, chickpeas and roasted veggies evenly between two bowls.
In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the two bowls and enjoy immediately.