To prepare jasmine rice: Rinse rice in cool running water until water runs clear (this will keep the grains of rice from sticking to each other). You can do this by placing the rice in a water-filled bowl or by using a fine-mesh strainer.
Add rinsed jasmine rice and 1 and ½ cups water to a small stockpot. Bring to a rapid simmer on medium-high heat, then cover with a lid. Reduce to a simmer, simmering for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Prepare black-eyed peas according to package instructions (see notes for more options).
In a medium skillet, heat 1 tablespoon oil over high heat. Once hot, add sliced okra and diced bell pepper. Saute for 3-4 minutes, until okra and peppers are lightly blackened.
Reduce heat to medium. Add torn kale to the okra and peppers and sprinkle with ¼ teaspoon of Cajun seasoning. Saute until kale is wilted, about 1-2 minutes.
To prepare buffalo tahini sauce: combine buffalo sauce, tahini and ¼ teaspoon Cajun seasoning in a small mixing bowl. Mix until combined.
To make one bowl: Add ⅔ cup cooked rice, ½ cup black-eyed peas, ¼ veggies, and 2 tablespoons sauce in a bowl. Stir together and enjoy!
Black-eyed peas: If frozen black-eyed peas aren't available, you can use canned or cook from dry. One 15 ounce can will yield ~1.5 cups black eyed peas. Drain and rinse the canned black-eyed peas before using. If cooking from dry, ⅔ cup dry black-eyed peas will yield 2 cups cooked.
Jasmine rice: One cup of dry jasmine rice will yield 3 cups of cooked rice. You can also prepare jasmine rice using a rice cooker or Instant Pot.
Buffalo sauce: Also branded as buffalo wing sauce. Not all storebought buffalo sauce brands are dairy-free, but Frank's Red Hot Original Buffalo Wing Sauce is vegan.
You can use frozen okra and peppers in place of fresh. Thaw before sauteing according to recipe instructions.