Start by preheating the oven to 350°F. Lay the hatch chilis on alined baking sheet. Cut a thin window slit down the middle of the hatch chili(vertically) using a sharp knife, exposing the inside of the chili. Remove theseeds and white pith. Pop the chilis into the oven to roast for 15-20 minutes,or until the skin is tender and golden.
In the meantime, prepare the stuffing. In a medium size sauté pan on medium-high heat, warm the avocado oil. Toss in the leeks and sauté till golden brown, about 2 minutes. Add in all the spices and tomato paste, and mix well. Toss in the zucchini, squash and pinch of sea salt, and sauté for another 5-10 minutes, until they’re tender. Be sure to add a splash of water if the pan ever dries out. Once tender, add in the mushrooms and cook for another few minutes till the mushrooms wilt down. Set aside.
In a food processor, blend the steamed sweet potatoes with the hot sauce until smooth. Now remove the chilis from the oven and add a thin layer of the sweet potato sauce inside the bottom layer of the hatch chili. Layer again with the vegetable stuffing, top with the cilantro and cheese, and enjoy!