Turkey Lomo Saltado

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chimichurri
  4 oz
• cooking oil
  4 tbsp
• dried oregano
  2 tsp
• ground turkey
  20 oz
• jasmine rice
  1.5 c
• mayonnaise
  4 tbsp
• potatoes
  2 lb
• red onion
  1 unit
• salt
• sriracha
  2 tsp
• tomato paste
  2 unit

🍳 Cookware

• baking sheet
• small bowl
• large pan

1. 

   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 cooking oil , dried oregano , salt , and black pepper . Roast on top rack until browned and tender, 20-25 minutes. Meanwhile, halve, peel, and cut half the red onion (whole onion for 4 servings) into ½-inch wedges.

   potatoes: 2 lb, cooking oil: 2 tbsp, dried oregano: 2 tsp, salt, black pepper, red onion: 1 unit
2. 

   2

   Keep covered off heat until ready to serve.
3. 

   3

   Meanwhile, combine chimichurri and mayonnaise in a small bowl .

   chimichurri: 4 oz, mayonnaise: 4 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium heat. Add the 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 ground turkey and cook, breaking up meat into pieces, until cooked through, 3-4 minutes.

   cooking oil: 2 tbsp, tomato paste: 2 unit, ground turkey: 20 oz
5. 

   5

   Fluff jasmine rice with a fork; stir in butter (1 TBSP for 2 servings, 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.

   jasmine rice: 1.5 c, butter: 2 tbsp, sriracha: 2 tsp