Difficulty: Beginner Prep time 10 mins Cook time 40 mins Total time 50 mins
Servings: 3



  1. Preheat oven to 250C/480F.
  2. Chop all vegetables to bite size pieces.
  3. Mix chopped vegetables and chickpeas in a medium to large mixing bowl and add olive oil, garlic powder, salt and pepper. Mix well.
  4. Put vegetable mix on a baking sheet lined with parchment paper or lightly greased with oil and bake at 250C/480F for 30-40 minutes. Mix half-way through. (Timing may change based on the temperature of your oven and your altitude. 40 minutes for high altitude.)
  5. About 5-10 minutes before your veggies are done, make your sauce. Heat butter over low heat in a small saucepan and add the hot sauce. Bring to a hot temperature but do NOT boil.
  6. Serve veggies over rice and top with Buffalo sauce. Enjoy!


  • Feel free to substitute whatever fresh veggies you have on hand. In addition to those listed I like to use red pepper, cherry tomatoes, and eggplant.
  • I use Franks hot sauce. Feel free to use other brands but I recommend adding the hot sauce to the butter little by little and trying as you go until you reach the desired level of spiciness. 
  • As a great alternative especially if you don't prefer spicy foods, try using our Garlic Lime Aioli instead of the Buffalo sauce.

Have you tried this recipe?



We would to see your cooking!

Pin this recipe and share with your friends


Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.