BAKED + STUFFED AVOCADOS WITH CASHEW QUESO AND FIELD ROAST SAUSAGE
© 2024 Wicked Foods Inc. All rights reserved.
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
Ingredients
- 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
Instructions
- Preheat oven to 375.
- To prep the avocados, slice and half the avocados to make 6 portions. Remove the pit and place onto a baking sheet. Set aside.
- To prep the Field Roast sausages, remove the casing and crumble sausage by hand into a bowl.
- Heat a sauté pan over medium heat, then add the red onion and sear for about a minute (no oil is needed).
- 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!)
- Remove from the heat and allow to cool.
- 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.
- Add roughly 1 tablespoon of cashew queso, then top with 1 tablespoon of sausage-onion mixture in the center of each avocado.
- Place evenly on baking sheet.
- Bake for 10 -15 minutes, then remove from oven and top with the salsa pico.
- Garnish with the cilantro and jalepeno as desired, sprinkle with a touch of salt, and serve immediately.