Slow-Cooker Quinoa, Sweet Potato, and Corn Casserole | America's Test Kitchen

Ingredients

• 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
• 2 shallots, minced
• 4 teaspoons chili powder
• 3 garlic cloves, minced
• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried
• 1 teaspoon canola oil
• 2 cups vegetable broth
• 1 cup prewashed quinoa
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
• Salt and pepper
• 1 cup frozen corn, thawed
• 1 avocado, halv​ed, pitted, and cut into 1/2-inch pieces
• 2 tablespoons minced fresh cilantro
• Lime wedges