Peruvian-Style Turkey Lomo Saltado with Chimichurri Mayo and Crispy Oregano Potatoes

This Peruvian-inspired turkey lomo saltado is a quick and flavorful weeknight dinner that brings the bold, tangy tastes of Latin America to your kitchen. Tender ground turkey is cooked in a savory sauce with soy sauce, cumin and a hint of sweetness, then served alongside crispy oregano-roasted potatoes and fluffy jasmine rice.

The finishing touch is a vibrant chimichurri mayo that adds a fresh, herby kick and a drizzle of Sriracha for those who like heat. Every bite is a delicious combination of textures and flavors that will make this dish a new family favorite.

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Ingredients

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C) and adjust the rack to the top position. Wash and dry the potatoes, then dice them into ½-inch pieces. Toss the potatoes on a baking sheet with a generous drizzle of cooking oil, dried oregano, salt and pepper. Roast on the top rack until golden brown and tender, about 20-25 minutes.
2. While the potatoes roast, halve, peel and cut half of the red onion into ½-inch wedges (use the whole onion if serving 4).
3. In a small pot, combine the jasmine rice, 1¼ cups of water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender and the liquid is absorbed, about 15-18 minutes. Keep covered off the heat until ready to serve.
4. In a small bowl, mix together the chimichurri and mayonnaise. Set aside.
5. Heat a drizzle of oil in a large pan over medium heat. Add the onion wedges and cook, stirring occasionally, until lightly browned and slightly softened, about 4-6 minutes. Add the tomato paste and cook, stirring constantly, until it turns a deep brick red, about 30-60 seconds. Add the ground turkey and cook, breaking it up into pieces, until no longer pink, about 3-4 minutes.
6. Stir in the cumin, soy sauce, ½ cup of water, 2 teaspoons of sherry vinegar and ¼ teaspoon of sugar (for 4 servings, use ⅔ cup water, 4 teaspoons vinegar and ½ teaspoon sugar). Cook, stirring occasionally, until the sauce thickens slightly, about 1-2 minutes. Taste and adjust seasoning with salt and pepper if desired.
7. Fluff the cooked rice with a fork and stir in 1 tablespoon of butter (2 tablespoons for 4 servings). Divide the rice and roasted potatoes between plates. Spoon the turkey lomo saltado over the potatoes. Drizzle with the chimichurri mayo and add Sriracha to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of turkey?

Yes, you can substitute ground beef, chicken or even tofu for the turkey. Adjust cooking time as needed.

What can I serve instead of rice?

Quinoa, cauliflower rice or warm tortillas would be great alternatives to jasmine rice.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.