Creating your own Thai Rice Salad Bowls is simple! Follow these easy steps:

1. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes, or until water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.

2. Prepare the Dressing: In a small bowl, whisk together the soy sauce, lime juice, sesame oil, and honey or agave syrup. Set aside.

3. Chop the Vegetables: While the rice cooks, chop the carrots, cucumbers, red bell pepper, and green onions. Halve the cherry tomatoes and chop the herbs.

4. Combine Ingredients: In a large bowl, combine the cooked rice, shredded carrots, chopped cucumbers, diced bell pepper, halved cherry tomatoes, and sliced green onions.

5. Add Protein: Add your choice of protein (chicken, shrimp, or tofu) to the vegetable mixture.

6. Mix in Herbs: Gently fold in the chopped cilantro and mint, ensuring even distribution throughout the salad.

7. Drizzle the Dressing: Pour the dressing over the salad and toss gently to combine, ensuring everything is well-coated.

8. Season to Taste: Add salt and pepper to taste, adjusting according to your preference.

9. Add Nuts: If using, sprinkle chopped peanuts or cashews on top for added crunch.

10. Serve: Divide the salad into bowls for serving.