A helpful approach is to build your meal around one dominant flavor profile and then support it with lighter or contrasting elements. For example, if your main dish is rich or fatty, adding something acidic or fresh can cut through it and make the whole plate feel lighter. Texture also matters—soft mains often benefit from something with a bit of crunch or bite. When I’m unsure, I usually explore curated selections of sides to get inspiration and then adjust based on the dish I’m serving. One useful reference point is accompaniments where you can see how different items are designed to complement rather than compete with main dishes. Thinking in terms of harmony instead of quantity tends to make meal planning much easier and more consistent over time.