SunBasket Subscription Box Review + Coupon – May 2016
SunBasket delivers fresh, seasonal ingredients to your door each week to create three unique and delicious meals.
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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
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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 two breakfasts: Tropical smoothie bowl & Oaxacan-chocolate oatmeal, and two dinners: Chipotle chilaquiles with black beans, White-bean and ricotta flatbreads.
The first meal I made was the tropical smoothie bowl. I threw all the ingredients except the granola, chia seeds, and shredded coconut into my blender, and blended it until smooth, how hard is that?
Here’s the completed bowl! This was supposed to be for two people. The toppings probably would have worked for two people, but the smoothie definitely was not enough for two people to get full. I had half of this, just for the sake of the review, and I was starving even as I was eating it. Maybe smoothie bowls aren’t for me? The taste was really good, but it was more like eating a chilled soup than a smoothie!
The second meal I made was the Oaxacan-chocolate oatmeal. This was an overnight oatmeal with almond milk, cacao nibs, cinnamon, and cocoa – topped with almonds and more cacao nibs.
Here’s the finished dish in the morning! The flavor of this was very good, but at the risk of sounding critical, it could have used some yogurt. Most overnight oatmeal recipes I’ve made in the past have the extra moisture/creaminess from the yogurt, and this definitely needed some additional moisture. I did find that the serving size of this would have been enough for two people!
The next meal I made was the white bean and ricotta flatbreads. The first thing I did was caramelize the onions, each flatbread had a full onion to caramelize! I thought this was overkill at first, but then realized it was just barely enough after they caramelized! Then I made the white bean and ricotta topping by adding the beans, ricotta, lemon zest, garlic, and oil to my food processor. They said to just mash it together, but I failed miserably at that, so I just threw it into my food processor. So I put that on my flatbread, then the caramelized onions, and then the pine nuts. After that, I made the vinaigrette (which is a generous word for what the recipe is) which is just lemon juice, chopped basil, and oil. Then the flatbread went into the oven for about 10 minutes. After it came out, I topped it with the mixed greens and vinaigrette.
Here’s the finished flatbread! This was really good – but I do have a few comments. The bean and ricotta mixture was not enough for both flatbreads. Luckily, I was only making it for me for lunch, and I didn’t need to make the second flatbread right then. I tried to spread it out as thin as possible, but even doing that I would have only had enough for maybe half of the other flatbread. Additionally, one of my onions was just beginning to go bad, so I couldn’t use the entire thing, which was a disappointment. The flavor of this was outstanding, and I will definitely make it again, but with different proportions!
Next was the chipotle chilaquiles! First, I prepped all my veggies, and began the sauce by sautéing the red onion and garlic in some oil. Then I threw in the Yucatan spice blend (which smells delicious!), and the chipotle chile. After that became fragrant, I added in my tomatoes and let those stew down a bit, then threw in the black beans and chips. I fried up my egg while all of this was happening.
Here’s the final dish. It was really good! I topped it with radishes, queso fresco, red onion, cilantro, and avocado. I really enjoyed this. Next time, I would plate it up more like nachos – I think it would be easier to eat!
Verdict: I really enjoyed my SunBasket for this week, even with the hiccups along the road. The price is a bit less than Plated, one of my other favorite meal boxes, and everything is organic, natural, and fresh! I love that. I also love that you can choose your meals, like Plated. If you haven’t tried this one yet, I encourage you to! You might love it too!
Have you tried SunBasket yet? Check out more Sun Basket reviews to see meal kits we’ve tried.
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