Quinoa, Sweet Potato and Corn Casserole Coconut-Lime Rice Pudding

INGREDIENTS

1 lb

sweet potatoes (peeled and cut into 1/2 inch pieces)

shallots (minced)

4 tsp

chili powder

garlic cloves (minced)

2 tsp

minced fresh oregano or 1/2 teaspoon of dried

1 tsp

canola oil

2 cups

vegetable broth (I used low sodium vegetable broth)

1 cup

prewashed quinoa

red bell peppers (stemmed, seeded, and cut into 1/2 inch pieces)

Salt and pepper

1 cup

frozen corn (thawed)

avocado (halved, pitted and cut into 1.2 inch pieces)

2 tbsp

minced fresh cilantro

Lime wedges

2 1/2 cups

water

1 1/2 cups

half-and-half

1 13.5 ounce can

light coconut milk

1/4 cup

sugar

1/2 tsp

salt

1 cup

short-grain brown rice

1/2 tsp

coconut extract

1/2 tsp

grated lime zest plus 2 teaspoons juice