Do you like houmous? I keep threatening to make some from scratch, but haven't yet got around to it. It's a yummy addition to a salad, and works on rice crackers, with avocado slices, too.
In the UK, we're not unused to having a half avocado served with a salad and vinaigrette dressing in the hollow of the avocado - would something like that appeal?
A restaurant favourite is pumpkin/butternut squash risotto - basically pre-cooked squash added to a risotto last minute to warm through.
Please don't underestimate the power of fresh herbs to change the character of a dish/add flavour.
A small amount of sherry/vermouth/port/red wine, etc, can really enhance any kind of stew; we do "rice and bean" which is basically wholegrain rice and a tin of kidney bean with whatever we fancy added [for us: tinned tomatoes, tomato puree, but a bouillon would be equally as nice] - leftover veg always add to the dish.
{{Hugs}}, and nudges for other inspiration!
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