Turkey Lomo Saltado

with Chimichurri Mayo, Rice & Potatoes

Allergens: Soy, Wheat, Eggs, Milk

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Red Onion

    ½ units

  • Ground Turkey

    10 ounce

  • Tomato Paste

    1 unit

  • Potatoes

    16 ounce

  • Jasmine Rice

    ¾ cup

  • Cumin

    1 teaspoon

  • Soy Sauce

    2 tablespoon

  • Mayonnaise

    2 tablespoon

  • Dried Oregano

    1 teaspoon

  • Sriracha

    1 teaspoon

  • Chimichurri

    2 ounce

  • Sherry Vinegar

    5 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¼ teaspoon (tsp)

  • Cooking Oil

    1 tablespoon (tbsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • 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. 

Ingredient Quantities

  • Potatoes

    16 ounce

  • Salt

    1 teaspoon (tsp)

2
  • 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.

Ingredient Quantities

  • Potatoes

    16 ounce

  • Salt

    1 teaspoon (tsp)

3

  • Meanwhile, in a small bowl, combine chimichurri and mayonnaise.

Ingredient Quantities

  • Mayonnaise

    2 tablespoon

  • Chimichurri

    2 ounce

4

  • 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.

Ingredient Quantities

  • Tomato Paste

    1 unit

5
  • 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.
Ingredient Quantities

  • Cumin

    1 teaspoon

  • Soy Sauce

    2 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¼ teaspoon (tsp)

6

  • 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.

Ingredient Quantities

  • Potatoes

    16 ounce

  • Sriracha

    1 teaspoon

  • Chimichurri

    2 ounce

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)