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": "36cc9038c91c493898808e8ddabcebc0",
    "updated": "2025-05-18T04:36:29.605Z",
    "title": "Buddha Bowl",
    "subtitle": null,
    "description": "A nourishing, vegan bowl that highlights fresh vegetables. The base is made from cauliflower rice cooked with red pepper flakes and turmeric, topped with roasted sweet potatoes, spinach, avocado, and a creamy roasted red pepper and tahini dressing. Crispy spiced chickpeas add a satisfying crunch.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cauliflower, cored and cut into (25.4 mm) florets (3 cups).",
          "extra-virgin olive oil",
          "garlic clove, minced",
          "0.5 teaspoon red pepper flakes",
          "ground turmeric",
          "water",
          "table salt",
          "baby spinach",
          "roasted sweet potatoes, warmed",
          "ripe avocado, sliced thin",
          "creamless creamy roasted red pepper and tahini dressing",
          "indian-spiced crispy chickpeas"
        ]
      }
    ],
    "instructions": [
      "Pulse the cauliflower in a food processor until it is finely ground into pieces about ¼ to ⅛ inch in size, about 6 to 8 pulses, scraping down the sides as needed.",
      "Heat the olive oil in a large saucepan over medium-low heat until shimmering.",
      "Add the garlic, red pepper flakes, and turmeric, cooking until fragrant, about 30 seconds.",
      "Stir in the processed cauliflower, water, and salt. Cover and cook, stirring occasionally, until the cauliflower is tender, about 12 to 15 minutes.",
      "Uncover and continue cooking, stirring occasionally, until the cauliflower rice begins to wilt, about 30 seconds.",
      "Season with additional salt and pepper to taste.",
      "Add the spinach and cook until nearly dry, about 3 minutes.",
      "Divide the cauliflower rice among serving bowls, then top with roasted sweet potatoes and avocado slices.",
      "Drizzle with the tahini dressing and sprinkle with crispy chickpeas.",
      "Serve immediately."
    ],
    "notes_ingredients": "You may substitute store-bought refrigerated or frozen cauliflower rice; if doing so, reduce the covered cooking time in step 4 to about 10 minutes.",
    "notes_instructions": "To create an avocado rose garnish, use your preferred technique.\n\nCUSTOMIZE IT\nMake it simpler: Use store-bought crispy chickpeas and a favorite creamy dressing instead of homemade.\nAdd some zest: Top with store-bought sauerkraut for extra flavor."
  }
]