SunBasket Subscription Box Review + Coupon – April 2016
SunBasket delivers fresh, seasonal ingredients to your door each week to create three unique and delicious meals.
My Subscription Addiction paid for this box. (Check out the review process post to learn more about how we review boxes.)
Check out all of our reviews of Meal Delivery Services to see every meal kit subscription box option!
The Subscription Box: SunBasket
The Cost: $11.49 per meal with free shipping = $68.94/week for 2 people, or $137.88 for 4 people
COUPON: Get three meals free with your first box. No coupon required, just link here!
The Products: High quality, non-GMO, organic ingredients for delicious meals!
Ships to: AZ, CA, CO, CT, DC, DE, FL, GA, ID, IL, IN, KY, MA, MD, ME, MI, NC, NH, NJ, NV, NY, OH, OR, PA, RI, SC, UT, VA, WV, VT, & parts of AK, AL, MI, MS
Check out the Meals Subscription Box Directory and make sure to add SunBasket to your subscription list or wishlist!
There are 5 options you can choose from for your SunBasket plan: Chef’s Choice (3 seasonal dinner recipes), Vegetarian, Paleo, Gluten Free, and Rise and Shine (2 breakfasts and 2 dinners).
This is a review of the Vegetarian plan.
This week I chose braised tofu with turnips, spring onions, and green garlic, red-pepper marinara on polenta with eggs, and mujadara with chard and crisp garlic flatbread.
Here are all of the ingredients for the first meal I made, the red-pepper marinara on polenta with eggs. All of the ingredients were fresh, and seemed to have been pretty much put in the box from the field, complete with dirt in the leeks and all! (I love this – it was all super fresh!)
Here’s all the veggies sautéing before making the marinara. SunBasket recommended that you begin the polenta first, and then start on the vegetables and the marinara, which is what I did! The polenta didn’t need to cook as long as the recipe card stated.
Here’s the finished dish. This one was really interesting, and probably my second favorite of the week. I wouldn’t consider this a marinara sauce – it was way too chunky to really be a sauce and there weren’t many tomatoes. At best I would say this is sautéd vegetables with an egg and polenta – the flavors worked well together, and the texture was different. I am not sure I would make this one again, but I did like it enough to eat it twice!
Here are all the ingredients for the second meal I made – mujadara with chard and crisp garlic flatbread. This was my favorite meal of the week!
Here’s the finished product. I didn’t get any process shots on this one, but it was very similar to the day before – lots of sautéing, and then adding the rice and lentils to the mix. I think next time I would let the lentils cook for longer, and maybe not add as much chard as the recipe called for. The flavors were interesting, and I would have appreciated more of the mujadara spices, but this worked really well with the yogurt, crispy shallots, and garlic lavash!
This was my last meal of the week: braised tofu with turnips, spring onions, and green garlic. Here’s the tofu and vegetables braising – this meal required quite a bit of chopping! I’ve never had green garlic before, but I think I will try to seek it out more often. It was delicious in this.
This was my least favorite meal of the week. The Bhutan red rice they included didn’t cook in the time they stated, and it needed more liquid. Even after that, it never really softened. The tofu and vegetables kind of seemed just thrown together, with no real thought to how it would all go. I’m sure there was thought behind it, but it wasn’t my thing.
Verdict: I really enjoyed my first shipment of SunBasket! I know that I don’t do nearly the amazing job that Lindsey does with her meal reviews, so don’t be too hard on me yet (LOL). If you’re interested in SunBasket, I definitely say give it a go. I’ve done Plated and Green Chef in the past, and I think I might like SunBasket the same, if not more than Plated!
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