Preheat oven to 400°F. In a medium-large bowl, toss your sweet potato slices in avocado oil, spices, and salt, to taste. Spread your seasoned sweet potato slices evenly on a lightly oiled sheet pan and roast potatoes for 35 to 45 minutes, flipping halfway through. Set aside.In a large skillet, heat 1 tablespoon avocado oil over medium heat. Add half of the diced onion and half of the minced garlic, sautéing for 2 minutes.
Add the chili powder, cumin, cinnamon, and chipotle powder, and stir to combine, cooking for an additional minute. Then add the pumpkin puree, black beans, black eyed peas, and fire-roasted tomatoes, and stir to combine. Allow the chili to simmer on medium-low for 15 minutes, stirring occasionally. Add in the fresh corn during the last 5 minutes. Reduce heat to low and gently stir in the Impossible Burger and fresh cilantro.Divide the roasted sweet potatoes and cooked quinoa among your desired amount of bowls. Scoop a ladleful of chili into each bowl and top with vegan sour cream, toasted pumpkin seeds, and cilantro.
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