I Tried Sakara’s 30-Day Reset, a Plant-Based Meal Plan Loved by Celebs—Is It Worth the Hype (and Cost)?

• Value: 16/20
• Functionality: 20/20
• Quality: 19/20
• Appearance: 18/20
• Taste*: 16/20

TOTAL: 89/100

The meals arrive ready to eat with no prep required, save for a warming up a few dishes on the stove or in the oven. Monday, Tuesday and Wednesday meals arrive late Sunday night or early Monday morning, and Thursday and Friday meals arrive on Wednesday evenings. There are no meals for Saturday and Sunday; the program urges you to continue eating fiber-rich veggies, anti-inflammatory foods, plant protein and healthy fats on the weekends (though we won’t tell if you follow in my footsteps and don’t). The next session starts on September 12, but signups are open now.

The only catch? The program ranges from $1,076 to $1,320. It’s definitely pricier than a month’s worth of your usual groceries, even if you buy organic. (No wonder it’s so popular with celebs.) Then again, you’re also paying for the convenience of not needing to cook for 25 days, and it’s a lot of food. (I typically felt full when I was halfway done with most of the lunches and dinners, which I assume is due to both portion size and the meals’ high fiber content.)

If you can swing it financially and are craving more whole foods and veggies in your diet but don’t know where to start, Sakara’s 30-Day Reset could be a great way to kickstart your wellness journey without you having to think too hard about it. And if you want to get a taste of the program without committing, you can always try the Signature Nutrition Program instead, which allows you to order as little as one meal for two days a week (although you save more per meal the more you order).

Curious about the food? Read on to see my favorite breakfasts, lunches and dinners from each week, including unedited photos of what they *really* look like.

Breakfast: Prosperous Mango Tapioca Pudding

Fiber-packed mangosteen powder takes this brekkie over the top, as it reportedly inspires skin cell regeneration and overall radiance. Made with coconut milk and sweetened with wildflower honey, the pudding is topped with brown rice crisps, diced mango, coconut flakes and bee pollen. I loved that it was tropical, creamy and equal parts sweet and tart.

Lunch: High Vibe Honeydew Salad with Kombucha Vinaigrette

A salad is only as good as its toppers, so you know this one’s delicious. It’s loaded with white beans, quinoa, macadamia nuts, chia seeds and avocado. The variety of textures was so satisfying. The dressing was a little funky at first, but it ended up pairing beautifully. I was surprised how juicy and delicious the honeydew was, since I feel like it usually tastes like nothing.

Dinner: Southwestern Sunset Soup with Chipotle Corn Muffin

Job’s tears is a gluten-free grain full of fiber and antioxidants. It makes the tomato-based soup—which boasts spinach, onion, avocado, black beans, carrots and ashwagandha—extra satisfying. The muffin is loaded with chipotle peppers, quinoa and chia seeds. This meal was nice because it tasted basically like regular southwestern soup would without feeling like “diet food.” I can’t say the same for the muffin, since it’s literally bursting with kale and corn kernels, but I still enjoyed it.

Breakfast: Aphrodite’s Fig Bar

Like the world’s healthiest pecan pie bar. It’s soft in the center with fig filling and has crunchy nuts and oats throughout. IMO, the pitaya-infused coconut yogurt dip wasn’t necessary, but it was pretty and paired well, given the bar’s namesake. (BTW, the Avo-Cacao Probiotic Pudding with Coconut Almond Biscuit was a close second this week; it was super rich and decadent, despite being dairy-free and sweetened with date syrup and coconut sugar.)

Lunch: Harissa Falafel with Ruby Hummus

I absolutely loved this bowl. The beet hummus and cashew-based tzatziki dressing were so tasty, and the falafel was tender and filling. Flax meal in the falafel not only keeps you full, but it also provides antioxidants, as well as supports glowing skin, balanced hormones and stress relief. The tomatoes were a bit massive for the bowl, but I didn’t mind much.

Dinner: Spiced Sunset Stew with Coconut-Lime Chickpeas

Why should you always have a can of chickpeas in your pantry, you ask? Because they’re stellar sources of protein, folate and fiber. Here, the tender garbanzos are swimming in a turmeric-kissed coconut milk broth, spiked with ginger, lime, garlic and fenugreek powder. Dark purple potatoes were such a comforting addition to the kale, brown jasmine rice and cabbage. The superfood in the stew was asafetida, an herb that’s used to relieve bloat.

Breakfast: Endless Summer Granola with Pink Strawberry Mylk

I truly wouldn’t mind eating this crunchy, fruity breakfast every morning. It felt like regular granola, wholesome and indulgent all at once. It’s made with rolled oats, buckwheat groats, walnuts, coconut chips, chia seeds and freeze-dried strawberries, plus a secret ingredient: detoxifying beet powder. The almond-coconut milk was nutty and sweet, and made the cereal look even prettier.

Lunch: H2O Glow Salad

Cucumbers make this salad extra hydrating, while puffed millet, white beans, sunflower seeds and pepitas cover the protein and fiber content. Herbs and a refreshing dressing (made from EVOO, lemon, tahini and Dijon mustard) make the dish great for a hot summer afternoon. We’d toss in some chopped berries or stone fruit if you have any on hand.

Dinner: Sweet Potato and Avocado Ceviche with Tropical Pico Salad and Chia Tortillas

This was my favorite dinner of the lot, hands down. It was surprising, fun to eat and felt like regular food, despite hearts of palm taking over for seafood. They shred apart in the ceviche, resulting in a fish-like appearance and texture. It wasn’t an exact substitute, but more like a fancy guacamole with sweet potato puree. I loved the chipotle dressing on the mango-topped salad. The chia tortillas were fine, but I wish they were crispier.

Breakfast: Goji Rose Doughnut

There were a few doughnuts on Sakara’s 30-Day Reset. After trying one made from purple sweet potato, I was skeptical of the others (it was easy on the eyes, but very dense and starchy). Nevertheless, this one was a pleasant treat. It was tart (thanks to freeze-dried raspberries and goji berries), sweet (maple syrup and applesauce) and somehow felt like a real doughnut. I highly advise warming this one up before digging in.

Lunch: Butterfly Bowl with Tie Dye Carrots

Butterfly pea flower offers much more to a dish than its vivid blue color. It also encourages brainpower, skin health and creativity. (Well, that’s what the folks at Sakara say, anyway.) Here, it’s used as a dye for the jasmine rice, which is paired with top-on carrots, mixed greens, hemp seeds, chia seeds, cabbage and pecans. The yuzu-cashew dressing was vibrant as well, courtesy of beet powder.

Dinner: Cacao Mole Enchilada with Creamy Corn & “Cotija”

This was a close second to the ceviche in my book. The enchilada, stuffed with black beans and cauliflower, is drenched in a smoky mole sauce made from raw cacao and three types of super mushrooms: cordyceps, lion’s mane and chaga. And don’t even get me started on the corn, which impressed the dairy-loving pants off of me. They substitute nutritional yeast for cotija cheese, but the best part was the vegan cream, made mainly from plant-based mayo and aquafaba.