I’ve Tested So Many At-Home Meal Delivery Kits — Here’s Why This Healthy Pick Earns My Top Spot

Like most people, I try to eat well-rounded meals with ample protein and fiber—but between long workdays, social plans, and general life chaos, cooking healthy meals from scratch often falls to the bottom of my list. That’s what drew me to Sunbasket. 

The healthy meal delivery kit promises chef-crafted, nutrient-dense meals made with mostly organic, responsibly sourced ingredients—delivered right to your door. But would it actually make my weeknights easier and keep my nutrition goals on track? 

Sunbasket is a flexible subscription service that lets you choose the number of dinners you want each week (typically 3 to 5 dinners, serving 2 or 4 people). You can also mix and match between meal kits—where you cook with pre-measured ingredients and step-by-step recipes—or Fresh & Ready meals, which are chef-prepared entrées that heat up in just a few minutes.

The weekly menu usually features 20+ rotating options, along with a selection of add-ons like breakfasts, lunches, snacks, proteins, and pantry staples. That means you can build a box that fits your lifestyle—whether you want Sunbasket to cover every meal of the day or just simplify a few weeknights.

I only started cooking fish at home about a year ago, so I still get nervous when I see a filet in the line-up—but this simple recipe made it easy. 

Prepping the product, cooking the fish, and assembling the dish took less than 20 minutes. But you’d never know I didn’t spend hours preparing the dish. The chimichurri is fresh and vibrant, offering a slight tang to offset the greens and simplicity of the fish. 

But the real star? The fruit salad. I would have never thought to pair together plums, grapes, green onions, and jalapenos. I felt like a true chef digging into the complex combination of flavors. I actually saved this recipe to try to make at home again one day. 

While I do wish there was a bit more protein in the recipe, I was happy to get at least 5g of fiber—something many protein-forward meals skip. Plus, the sodium wasn’t as high as many prepared meals. 

While the cobia earned my number one spot—simply because of the fruit salad!—this dish was a close second. I’ve never made hominy fritters in my life, but they turned out perfect with just the right amount of sweet and saltiness. 

The prep for this dish was slightly longer due to the time needed to cook each fritter individually. However, it was worth the extra time in the kitchen. The combination of smashed cucumbers, shrimp, and cilantro was bright and fresh, which was the perfect addition to the more savory fritters. Just note the prepared vinaigrette and cornmeal in the recipe have added sugar—so you’ll want to be aware of these additions.

First things first, this dish is delicious for a veggie-focused plate. The sweet and sour sauce adds depth to the eggplant, which I often find difficult to cook. Plus, I love that Sunbasket keeps the sauce recipe simple: rice vinegar, gluten-free tamari, orange juice, brown sugar, ketchup, and garlic. 

That being said, I would have loved for this dish to have more protein. When you’re eating plant-based, it’s important to max out your protein intake, as your body can’t absorb them as well as animal proteins. 

Still, this dish was delicious, and I decided to just pair it with a protein shark to get closer to my goal of 30g of protein per meal.