Peel the butternut squash and cut it into roughly 1-inch cubes. Place the cubes in a large mixing bowl. Drizzle with olive oil and maple syrup, then sprinkle the chili powder, smoked paprika, salt, and pepper. Toss everything together until the squash is evenly coated in the flavorful glaze.
Spread the coated butternut squash cubes in a single layer on a baking sheet lined with parchment paper or lightly greased. Roast in a preheated oven at 425°F (220°C) for 25–30 minutes, tossing halfway through, until the squash is tender and caramelized with slightly crisp edges.
While the squash roasts, rinse 1 cup of dry quinoa under cold water. Combine it with 2 cups of water in a medium pot and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Rinse and drain the canned black beans. Slice the avocado just before serving to prevent browning.
Start with a base of cooked quinoa in each bowl. Top with the warm maple-chili roasted butternut squash and black beans. Add sliced avocado and sprinkle with chopped cilantro. Finish with a generous squeeze of fresh lime juice to brighten all the flavors.
