Danwake is a traditional dumpling made from a blend of cassava (Manihot esculenta) and cowpea (Vigna unguiculata) flours and enriched with boaboa leafy powder commonly consumed by individuals of all age groups in Northern Nigeria. Completely randomized single factor experiment of the form Y = βo + βixi + E was used to determine the main effects of different leafy vegetable powders on the functional properties, proximate, mineral content. The interactive effects of the combined powdered leafy vegetables on the same parameters were explored and is of the form: Y= βo + βixi + βijxij + E were (xi)) is the independent variables (baobab(b) A. digitata, drum strick M. oleifera (m), false-sesame (f) C.sesamoides, jute (j) Corchorus spp., spring onions(s) A.fistulosum, mint(t) M. piperita, celery (c) A.graveolens and parsley(p) P.crispum), (Y) response variable, βo and E represent the intercept and error term. There were 15 experimental runs consisting of CvCpb, CvCpm, CvCpf, CvCpj, CvCps, CvCpt, CvCpc, CvCpp, CvCpbm, CvCpbf, CvCpbj, CvCpbs, CvCpbt, CvCpbc and CvCpbp. Traditional danwake (CvCpb) serves as the experimental control. The functional properties indicated significant variations (p<0.05) among the danwake formulations. Both loose and packed bulk densities ranged from 0.381 - 0.413 and 0.500 - 0.533 g/ml, water and oil absorption capacity 0.850 - 3.850 g/g and 1.365 - 2.867 g/g, foam capacity and stability 2.995 - 26.23% and 93.75 - 120.1% and hot paste viscosity 26.10 - 257.7cp, respectively. There was significant difference (p ≤ 0.05) in the moisture, protein, ash, fat, fiber and carbohydrate contents, which varied from 47.74 - 7.90, 2.16 - 4.12, 2.90 - 3.98, 1.33 - 1.74, 2.80 - 3.54 and 80.01 - 82.84 g/100g, respectively. There was a significant increase due to the interactive outcome of the independent variables on the formulations when compared with the traditional danwake. From the results observed all the formulations contained a relatively high amounts of sodium, calcium, potassium, phosphorus and magnesium that varied from 15.42-135.72, 57.54-685.97, 364.90-952.46, 140.70-756.14, and 26.40-94.41mg/100g) but the values for iron, zinc, copper and manganese that varied from 2.64-25.22, 2.46-13.35, 0.06-0.28, and 0.041-0.416 mg/100g, were relatively low. The Cassava: Cowpea flour ratios (70:30g/g) enriched with leafy powders, exhibited a range of values from 147.53-342.78mgQE/100g for total flavonoids, 0.265 – 0.551% for tannins, 360.11- 490.53mg/100g for phytate, 462.58 – 654.75mgGAE/100g for total phenolic, and 0.043-1.446% for oxalate content, for both the linear and interactive outcomes, respectively. It was concluded that a nutritious danwake with appreciable levels of macro and micronutrients could be produced from the combinations. Therefore, it was recommended that commercial production and diversification of seasonal leafy green powders should be in practice rather than focusing solely on baobab leaf powder for danwake preparation.