Turkey Lomo Saltado
with Chimichurri Mayo, Rice & Potatoes
- Soy
- Wheat
- Eggs
- Milk
This dish transforms dinner into a flavorful culinary escape with bold flavors in every bite. Turkey in a savory, tangy sauce is paired with crispy oregano potatoes and fluffy jasmine rice that soak up every delicious drop. Top it all off with vibrant chimichurri mayo and a kick of Sriracha for heat.
Ingredients
½ unit
Red Onion
10 ounce
Ground Turkey
1 unit
Tomato Paste
16 ounce
Potatoes
¾ cup
Jasmine Rice
1 teaspoon
Cumin
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Dried Oregano
1 teaspoon
Sriracha
2 ounce
Chimichurri
5 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Dice potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of oil, oregano, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
Meanwhile, halve, peel, and cut half the onion (whole onion for 4 servings) into ½-inch wedges.
-
While potatoes roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
Meanwhile, in a small bowl, combine chimichurri and mayonnaise.
-
Heat a drizzle of oil in a large pan over medium heat. Add onion wedges; cook, stirring occasionally, until lightly browned and slightly tender, 4-6 minutes. Add tomato paste and cook until brick red in color, 30-60 seconds.
-
Add turkey* and cook, breaking up meat into pieces, until cooked through, 3-4 minutes.
- Add cumin, soy sauce, ½ cup water, 2 tsp vinegar, and ¼ tsp sugar to pan with turkey mixture (⅔ cup water, 4 tsp vinegar, and ½ tsp sugar for 4 servings). (Be sure to measure the vinegar—we sent more!) Cook, stirring occasionally, until sauce has thickened, 1-2 minutes.
- Taste and season with salt and pepper if desired.
-
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
-
Divide rice and potatoes between plates in separate sections. Top potatoes with lomo saltado. Drizzle with chimichurri mayo and as much Sriracha as you like. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique, bold flavors that came together perfectly. Some found it slightly salty; adjust seasoning to taste.
- Ease of prep: Customers praised how easy this dish was to make, with several requesting it be offered more often.
- Suggestions: Consider choosing either rice or potatoes to reduce starch. Some diners suggested adding a vegetable for balance.
- Portions: Several felt the combination of rice and potatoes was too much starch, while others enjoyed both.
- Sauce: The chimichurri mayo was a hit for most, adding a delicious flavor boost to the dish 🍲.
Reviews from our home cooks
This is one of the best dishes yet. The flavors are absolutely amazing. I thought rice and potatoes was too much starch before I cooked it, but not at all. Leave it on the menu!
This was so good! Super flavorful and different, easy to make. Please offer this more often!!
I thought the flavor combo would be weird but it was great!
Very good and loved the flavor. My family ate everything!!!
