Grilled Pork Chop Paleo Bowl with Roasted Vegetables

1.Preheat your oven to 425°F (220°C).

2.In a large bowl, toss the sweet potato cubes, red bell pepper strips, zucchini slices, red onion wedges, and broccoli florets with 1 tablespoon of olive oil, chopped rosemary, salt, and pepper until evenly coated.

3.Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

4.While the vegetables roast, prepare the pork chops. In a small bowl, mix smoked paprika, garlic powder, dried thyme, salt, and pepper.

5.Rub both sides of the pork chops with 1 tablespoon olive oil and then evenly coat with the spice mixture.

6.Preheat a grill or grill pan over medium-high heat. Once hot, grill the pork chops for about 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C) and have nice grill marks. Remove from heat and let rest for 5 minutes.

7.In a small bowl, whisk together balsamic vinegar and Dijon mustard (if using) to create a light dressing for the bowl.

8.To assemble, divide the roasted vegetables evenly between two serving bowls. Slice the rested pork chops and arrange on top of the vegetables.

9.Drizzle the balsamic dressing over the bowl, garnish with fresh chopped parsley, and serve with lemon wedges on the side for an added bright flavor.

10.Enjoy your hearty, paleo-friendly grilled pork chop bowl with roasted seasonal vegetables!