Plant materials especially green leafy vegetables contain nutrients and phytochemicals whose consumption has been associated with protecting the human body from chronic diseases. With the aim to promote the utilisation of indigenous leafy vegetables commonly consumed in Botswana, nutrient and phytochemical composition of three leafy vegetables: Amaranth (Amarunthus spp.), Spider plant (Cleome gynandra), and Cowpea leaves (Vigna unguiculata) were evaluated. The moisture content of the vegetables was high ranging from (84.1 ± 0.05 (Amarunthus spp.) to 88.8 ± 0.10% wet basis (Cleome gynandra). The ash content ranged between 1.90 ± 0.06 % (Amarunthus spp.) and 3.0 ± 0.04 % (Cleome gynandra). All the leafy indigenous vegetables were found to be poor sources of protein, fat and fibre. The total phenolics ranged from 10.4 ± 0.5 to 40.4 ± 0.11 mg/g DW. Amarunthus spp. had the highest phenolic content (40.4 ± 0.11mg/g DW). 3,4-dihydroxbenzoic, chlorogenic and ferulic acids were found to be present in Amaranthus spp., 3,4-dihydroxbenzoic, 4-hydroxbenzoic, p-coumaric and ferulic acids where found in Vigna unguiculata whilst vanillic, chlorogenic and ferulic acids were found in Cleome gynandra. Ferulic acid appeared in all the samples analysed, however, chlorogenic acid was the most abundant. The results from the study emphasize the role of these vegetables as a source of nutrients and polyphenols which could contribute to their health promoting properties and offer enormous opportunities for the functional food industry.