Kale and Turkey Rice Bowl – Fustini's Oils & Vinegars

Ingredients

• 1 bunch cilantro, reserve 3 tablespoons for garnish
• 1 jalapeno pepper, halved, seeds removed
• 3 tablespoons sliced almonds
• 1/4 cup Fustini's Jalapeno Lime balsamic
• 1/4 cup water
• salt
• 1 tablespoon Fustini's Persian Lime olive oil
• 1 pound ground turkey
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 pound red-skinned potatoes, cut into 1/2" pieces
• 3-4 large stalks of fresh kale, stem removed, roughly chopped
• 2 1/2 cups cooked white rice