By Chef Tiwanna Williams, owner of PearlFlower Catering
I am so excited for you all to get to know Chef Tiwanna Williams! Have you
experienced her food? It's so yummy - it tastes like home! I am super excited to have her feature some of her recipes on this blog!
Tiwanna is a RN turned Chef and Owner of PearlFlower Catering. She is Cleveland born and raised. Tiwanna was inspired by her two grandmothers (Pearline Scott & Delores Flowers) in the kitchen and with that inspiration started PearlFlower Catering.
Check out Tiwanna's steps on building your own rice bowl below!
WHO SAYS GLUTEN FREE CANT BE GOOD?
One of the most popular food options at restaurants and events alike, is the "Build Your Own" concept that this delicious rice bowl provides. Adding Freshly Cut-Sauteed veggies to seasoned saffron rice with the ability to add your protein of choice has a simplicity that gives you comfort; yet a flexibility that gives you a custom gourmet feel all in one... It's truly the best of both worlds! Check out the recipe below
Rice Bowl With Cilantro Lime Aioli
Top with the protein of your choosing. our blackened shrimp is pictured above, but this dish is great with Chicken, Steak or even Tofu.
Ingredients:
Any seasoned gluten free yellow rice
Freshly cut zuchini, yellow squash, red peppers, green peppers & onions
Olive oil
Cajun Seasoning Blend
For the Aioli:
1 cup Mayo
4 garlic cloves
1/2 cup fresh cilantro Juice from 1/2 of a lime 2 table spoons of sugar
Prepare the rice.
Sauté your veggies in olive oil.
Add cajun seasonings while sautéing.
In a separate pan sauté your shrimp with cajun seasoning in olive oil.
Top your rice with sautéed veggies and shrimp (or protein of choice).
Blend all of the ingredients for the aioli in a blender. use as a sauce for the bowl and enjoy!
Are you going to make your own? Let us know how it turns out in the comments below!
Visit PearlFlowerCatering.com to learn more about Chef Tiwanna!
You can find PearlFlower Catering on Instagram too!
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