Color is a memory aid
Comparing green, red-orange, white and purple foods makes repeated choices easier to notice. Color does not determine nutritional value on its own; it is a prompt for variety, not a diagnosis.
Change one texture
After several soft dishes, add crunch with lotus root, cucumber or beans. Raw, steamed, grilled and simmered preparations can make the same vegetable feel different and reduce boredom.
Remember aromatic plants
Onion greens, shiso, celery and herbs can change a dish even in small amounts. Yasai Biyori can record them when eaten, but aromatics are not meant to replace the vegetables forming the main part of a meal.
Consistency matters more than appearance
Color can make meals inviting, but every plate need not be perfect. Frozen and cooked vegetables count too; choose methods you can keep using in real life.