Vegan Breakfast Burrito Bowl Meal Prep

0 Make the potatoes first. Put the diced potatoes into a medium-sized mixing bowl and drizzle the olive oil over the potatoes. Then sprinkle with the spices, and toss to coat the potatoes. 
1 Now, you can roast them or air-fry them. If you want to roast, heat the oven to 425℉, and spread the potatoes evenly on a baking sheet. Roast for 20 to 25 minutes, tossing the potatoes halfway through, or until the potatoes are golden brown and fork-tender. 
2 If you are air-frying, then add to the air-fryer at 390℉ and air-fry for 15-20 minutes, tossing a few times, until they are golden brown and fork-tender. 
3 While the potatoes cook, make the tofu scramble. Heat the olive oil on medium-high in a large non-stick skillet, crumble the block of tofu into the skillet, and break it into smaller chunks with a wooden spoon. 
4 Sprinkle the seasonings and spices for the tofu scramble over the tofu and toss to coat the tofu evenly. Sauté, reducing heat as needed, until the tofu is starting to brown and is nice and firm, about 8-10 minutes. Turn off the heat and let the scramble cool. 
5 Cook the vegan sausage according to package directions. 
6 Once everything has been cooked, let each element cool to room temperature, then build your bowls. 
7 Taking 4 bowls with lids, divide the potatoes, scramble, and sausage evenly into all of the bowls. Top evenly with the salsa. Cover and keep in the fridge until ready to eat. 
8 Reheat in the microwave when ready to have one of the bowls, then top with guacamole, vegan cheese, and/or vegan sour cream. Enjoy!