SunBasket Subscription Box Review + Coupon – January 2017
SunBasket delivers fresh, seasonal ingredients to your door each week to create three unique and delicious meals.
Check out all of our reviews of Meal Delivery Services to see every meal kit subscription box option!
My Subscription Addiction paid for this box. (Check out the review process post to learn more about how we review boxes.)
This review is of the SunBasket Vegetarian for two people, $68.94 a week, box.
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, plus a $5.99 delivery fee
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
Good to know: 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).
Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!
This week I chose: braised chickpeas and carrots with quinoa and yogurt, Malaysian tofu laska, and Sicilian rigatoni with cauliflower, oranges, pine nuts, and currants.
SunBasket also encourages recycling and provided stickers this month to keep the insulation rolled when throwing into your recycling bin.
Meal #1: Braised Chickpeas and Carrots with Quinoa and Yogurt
The first meal that I made was the braised chickpeas and carrots with quinoa and yogurt. this meal was supposed to take 20-30 minutes to prepare.
Here are my chickpeas braising, along with all that other delectable goodness! The first step was to start making the quinoa, dicing the onion and then I got to work on peeling, cutting, and sautéing the carrots. Next, the tomatoes, chickpeas, and everything else got tossed in to braise. While those were bubbling along, I prepped the garnishes: the yogurt called for a little oil and pepper, and then I chopped the almonds and cilantro.
This meal did meet the 30-minute estimate given by SunBasket – it all moved along very quickly and it was an easy dish to prepare. This was by far my favorite meal this month.
Meal #2: Malaysian Tofu Laksa
Next was the Malaysian tofu laska. This meal was also estimated to take 20-30 minutes to prepare.
This month, I received a substitute item in my box for this dish. In place of the Rau Ram (which I didn’t see on the ingredients list), I received basil. The item that was in my recipe that was not in the bag was a laska leaf. I substituted the basil for the laska and hoped for the best!
The first step for this meal was boiling the noodles and then chopping the green beans and herbs. Then came the sauce – I heated some oil in a pan and then added the lemongrass paste. This smelled amazing! After that, I dumped the rest of the ingredients in (seriously, it was that easy), and let it simmer away until the tofu was heated through.
This meal took about 30 minutes, so I would say that the estimate was accurate here as well. I got pulled away while making it, so you could probably knock it out even quicker than that! I did enjoy this dish, I’m just not a huge fan of soy. Unfortunately SunBasket generally only offers 3 vegetarian options, so if tofu is on the menu – I usually wind up with it!
Meal #3: Sicilian Rigatoni with Cauliflower, Oranges, Pine Nuts, and Currants
Finally, I made the Sicilian rigatoni with cauliflower, oranges, pine nuts, and currants. This meal was slated to take 20 minutes.
The first thing this recipe required was to roast the cauliflower and red onion for 20 minutes. Then I started the pasta and sauce. It was a very simple process, using a small amount of pasta water and tossing the remaining vegetables and fruit into the pain with the rigatoni.
I was absolutely not a fan of this dish at all. I usually like complex dishes with fruit and savory components but I couldn’t even finish this. The amount of time that was recommended for roasting the onion was not sufficient (I really think this would have been better done on the stove to caramelize them a little further than the oven did), the spice mixture included was easily overpowered by the orange and the onion and the ricotta seemed like a last ditch effort to create a sauce. I dolloped it on top for pictures and then stirred it in, as instructed in the recipe, and it did nothing to help the dish at all. My husband agreed – he disliked it as well.
Verdict: This month, I really only loved one of my meals, tolerated one of them, and really disliked the other. I don’t count it as a total loss though because it did introduce some new concepts to my repertoire. I think that I would experiment with fruit in pasta again and I would love to recreate the curry with potatoes or cauliflower instead of tofu. As far as value goes, I find that this is right on par with some of the other meal subscriptions out there like Plated, Blue Apron, etc.
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