I think the only advantage would be if your veg and protein were done at the same temp (or you have multiple baths/circulators).  Otherwise Id rather use conventional methods or an IP (and then only because its a set/forget thing).  FTR I have an Anova SV stick, an IP Duo Plus and another Anova (their Joule competitor) on the way.  I'm in no way a fan boy for anything specific, just what works for me.

I only tried veggies in the SV pot once. Don't remember what they were, but ISTR three different ones. My thought was they tasted just like what I have always cooked, but they took four times longer! Never bothered again. Steam or sauté for me.

Guess I'm just not much of a SV fan. Tried SV chicken breasts once too, I think at 150°. Temp and texture, like chewing on a cool, wet sponge. I'll just egg 'em to 165 breast/180° thigh and enjoy.

Disclaimer. I don't have a "real" SV device, just a crock pot with digital temp controller. Same end result. It holds temp well and matches my T-pen.

Been a while since I used it.