Dinner is very rarely a well-planned matter. I have good intentions and dozens of cookbooks. I have inspiration and good farmers' markets nearby. I also, however, have a paralyzing case of indecision that grips me when I look at recipes. It reminds me of senior year of college: too many good options, and no way to choose.
In the absence of a strong conviction one way or the other, I'm working to practice the art of making do. Survey the contents of your refrigerator and go from there. A forgotten sweet potato becomes an egg and bacon hash, the end of a slice of cheddar becomes a tuna melt, and so on.
A good plan to nudge me into following through with this project is to make a batch of grains on the weekend: quinoa, farro, brown rice, or anything you like. Then pull out your vegetables, dice or slice them, and sauté them all in a bit of olive oil. If you're hungrier or want something richer, cook up some diced bacon first, then skip the olive oil and add your vegetables to the pan of bacon. The bacon fat will serve as your oil and flavor your meal.
After the vegetables have cooked for a few minutes, add a few scoops of cooked grains and stir on the heat for another minute or two. Remove from the heat and add in any extras: grated cheese, sesame oil, gomasio seasoning, and so on.
Sometimes I'll crack in an egg or two with the grains to make a vegetable-heavy scramble. To help decide, I like to spread what ingredients I have on hand onto a sheet tray and see what flavors jump out at me.