Turkey Lomo Saltado
with Chimichurri Mayo, Rice & Potatoes
- Soy
- Wheat
- Eggs
- Milk
Savory, tangy turkey takes center stage in this hearty plate, paired with crispy oregano potatoes and fluffy jasmine rice for a satisfying mix of textures. Chimichurri mayo brings a fresh, herby finish, while a drizzle of Sriracha adds a spicy kick. With two comforting sides and plenty of bold flavor, every bite hits a little differently.
Ingredients
½ unit
Red Onion
10 ounce
Ground Turkey
1 unit
Tomato Paste
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
6 unit
Potatoes
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 Sep 2026- Flavor: The chimichurri mayo and overall flavor profile impressed many; some found the vinegar overpowering, and a few felt the dish was too bold or salty 🌶️
- Ease of prep: Most found it easy and straightforward; start the potatoes early since they take the longest, and the rest comes together quickly.
- Suggestions: Use less vinegar than called for — even for four servings, several reviewers found the full amount too sharp. Add carrots or another vegetable to the sauté for more variety, as the rice-and-potato combination felt starch-heavy to some. Consider sliced or chopped meat instead of ground turkey if you prefer a different texture.
- Portions: The meal was filling for most; a few noted it was a lot of food, while others wished for more vegetables alongside the two starches.
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!!!
