Ingredients
Beet Ketchup
- 2 large Roasted Beets peeled and cubed
- 1/2 cup Apple Cider Vinegar
- 14 pitted Dates
- 1/4 tsp Clove
- 1/2 tsp Fresh Ginger
- 1/2 tsp Onion Powder
- 1 clove Garlic toasted/cooked
- 1/2 tsp Pepper
- a pinch Red Pepper Flakes
Tahini Ranch
- 1/4 cup Tahini
- 1/2 cup Coconut Milk Yogurt
- 1 tbsp Mustard
- 1 tbsp Lime Juice
- 1 tbsp Coconut Aminos
- 1.5 tsp Dill Seed
- 2 tbsp Fresh Parsley chopped
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Sweet Potato Fries
- 1 Japanese Sweet Potato chopped into sticks
- 1 regular Sweet Potato chopped into sticks
- Chili Powder to taste
- Garlic Powder to taste
- Onion Powder to taste
- Cumin to taste
- Coconut Sugar a dash
Instructions
- Blend all the Beet Ketchup ingredients together until smooth. Set aside.
- Blend all the Tahini Ranch ingredients together until smooth. Set aside.
- Mix all the seasonings and the sweet potatoes together.
- Cook them by either using an air fryer, an oven or by deep frying.
- Serve warm with the dips.