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
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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.
