Potatoes and carrots should definitely last longer than leaves.
I tend to use leaves and mushrooms and berries and stone fruit (peaches, nectarines etc) first, then more salad things (courgette, peppers, tomatoes, avocados, sugar snap peas, french beans) as the next most urgent, and finally roots (potatoes, carrots, parsnips, squashes) and cabbage family (cabbage, broccoli, cauliflower, sprouts) and apples and citrus fruit as the longest lasting.
I tend to do big salads with a good mix of veg in them. Leaves, chucks of carrots/pepper/avocado, cherry tomatoes, olives, sugar snaps etc.
i do stir fries or pasta meals with a mix of veg - generally start with half an onion, clove of garlic, mushrooms,peppers, etc and then add other bits according to what’s in the fridge and needs to be used/would work in the dish. If the fresh is a bit lean, I might add tinned corn or bamboo shoots or water chestnuts to expand the veg. Or frozen peas.
I make berry smush soon after I buy them - whizz up mixed berries for smoothies and freeze a lot of the mix in ice cubes to use in future days. I would often have a bowl of mixed berries as a dessert too while they’re still fresh.
I also make a big bag of Mediterranean veggies for toasting at times - even sized chicks (size doesn’t matter as long as they’re the same in the bowl) of onion, garlic, mushrooms, peppers, courgette, peppers, tomatoes (you could add aubergine I just am not a fan) etc, season with salt/pepper, herbs like oregano/basil/thyme/rosemary, good slug of olive oils, and a dash of balsamic vinegar is nice. This freezes well both before and after cooking - so is handy to use up good deals and have either raw mix to throw in the oven in a hurry or cooked to toss into plain tomato sauce (and some bacon bits, cooked chicken, prawns, chorizo etc if you want) for an easy pasta dish.
And sometimes I just slice up peppers for fajitas or paella type meals and freeze those if I have a glut.
I like roasted roots as well - it’s easy enough to do a 1 person, or 2 person for an easy tomorrow’s veg option, batch of carrot, parsnip, butternut squash, onion, garlic and seasoning. But while the rest of the butternut squash isn’t great to keep, I tend to roast the rest in a different pan with some paprika over it, and once it’s cooled, whizz it up and freeze for soup or the base of a “Gorgonzola and pumpkin” type pasta dish.