Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ee18648e57c4462a8dd02e7dd690b96f",
    "updated": "2025-04-23T21:31:59.824Z",
    "title": "Spiced Sweet Potato Hash with Cilantro-Lime Cream",
    "subtitle": "Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Vegan",
    "description": "This vibrant sweet potato hash is a delicious and nutritious breakfast option. The blend of spices and herbs complements the sweet potatoes perfectly, and the creamy avocado-based sauce adds a rich, satisfying touch.  While the ingredient list may seem long, this savory breakfast comes together quickly, especially if the sweet potatoes are boiled and the cream prepared in advance.",
    "ingredients": [
      {
        "section": "For the Cilantro-Lime Cream",
        "ingredients": [
          "avocado, halved and pitted",
          "packed fresh cilantro leaves and stems",
          "freshly squeezed lime juice",
          "garlic clove, peeled",
          "kosher salt",
          "ground cumin",
          "extra-virgin olive oil, plus more as needed"
        ]
      },
      {
        "section": "For the Hash",
        "ingredients": [
          "kosher salt, plus more for the cooking water",
          "sweet potato, peeled and cut into */(101.6 mm) pieces",
          "extra-virgin olive oil",
          "onion, thinly sliced",
          "garlic cloves, crushed",
          "red bell pepper, thinly sliced",
          "ground cumin",
          "ground turmeric",
          "freshly ground black pepper",
          "fresh cilantro leaves, chopped",
          "jalapeño pepper, seeded and chopped (optional)",
          "hot sauce, for serving (optional)"
        ]
      }
    ],
    "instructions": [
      "To prepare the Cilantro-Lime Cream:",
      "Combine the avocado flesh, cilantro, lime juice, garlic, salt, and cumin in a food processor and blend until smooth. With the processor running, gradually drizzle in the olive oil.  Taste and adjust seasonings as needed.  If a food processor isn't available, mash the avocado thoroughly with a fork for a cream with a bit more texture. Cover and refrigerate until ready to use.",
      "To prepare the Hash:",
      "1. In a medium pot, bring salted water to a boil over high heat. Add the sweet potato and cook until tender, approximately 20 minutes. Drain well.",
      "2. While the sweet potato cooks, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and cook, stirring, for about 30 seconds.  Add the cooked sweet potato and red bell pepper to the skillet. Season with cumin, salt, turmeric, and pepper. Sauté for 5 to 7 minutes, or until the sweet potatoes are golden brown and the red bell pepper is tender.",
      "3. Divide the sweet potato hash between two bowls. Top with the cilantro-lime cream, chopped cilantro, and jalapeño (if using). Serve with hot sauce, if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": "For added protein, consider topping the sweet potatoes with a poached or fried egg before adding the cilantro-lime cream. The cilantro-lime cream is a versatile condiment; try it with grilled shrimp or fish tacos."
  }
]