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We consider these avocados 2.0! They’re decadent and rich, yet still plant based and healthy … plus they’re wicked easy to make!

This recipe is part of the Wicked Healthy Takeover series that we are excited to team up on with Whole Foods Market for a second season … check out Part Two of the new season below! Be sure to also check out Part One for more delicious ideas.

  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


  • 3 ripe avocados
  • 2 Field Roast Sausage links, Mexican Chipotle style
  • 1/2 red onion, diced
  • 2 C Green Chile Cashew Queso (see recipe above)
  • 1 C Salsa Pico (see recipe above)
  • 1 handful fresh cilantro, for garnish
  • 1 jalapeno, sliced, for garnish
  • pinch Salt


  1. Preheat oven to 375.
  2. To prep the avocados, slice and half the avocados to make 6 portions. Remove the pit and place onto a baking sheet. Set aside.
  3. To prep the Field Roast sausages, remove the casing and crumble sausage by hand into a bowl.
  4. Heat a sauté pan over medium heat, then add the red onion and sear for about a minute (no oil is needed).
  5. Add in the crumbled sausage and sauté for 3 minutes more. (The more charring you get the more flavor it will have; however, be careful not to burn it!)
  6. Remove from the heat and allow to cool.
  7. To fill and bake the avocados, make sure they will stand up on there own by gently pressing them down they won’t tip over.
  8. Add roughly 1 tablespoon of cashew queso, then top with 1 tablespoon of sausage-onion mixture in the center of each avocado.
  9. Place evenly on baking sheet.
  10. Bake for 10 -15 minutes, then remove from oven and top with the salsa pico.
  11. Garnish with the cilantro and jalepeno as desired, sprinkle with a touch of salt, and serve immediately.

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