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": "089b45580f454909a21a5f285821ad74",
    "updated": "2025-04-20T14:12:00.649Z",
    "title": "Holiday Bowls with Stuffing, Sweet Potato Latkes, and Brussels Sprouts",
    "subtitle": null,
    "description": "This festive bowl combines favorite holiday flavors for a satisfying and visually appealing meal.  Lentil and quinoa stuffing, crispy sweet potato latkes, and roasted Brussels sprouts are brought together with a drizzle of balsamic glaze.",
    "ingredients": [
      {
        "section": "For the Stuffing",
        "ingredients": [
          "⁄(946.353 ml) uncooked brown lentils",
          "water (for quinoa)",
          "uncooked quinoa",
          "scallions, sliced",
          "apples, cored and cut into small cubes",
          "dried cranberries, chopped",
          "lemon juice",
          "sea salt",
          "dried thyme",
          "coconut oil or butter"
        ]
      },
      {
        "section": "For the Latkes (makes 8-10)",
        "ingredients": [
          "refined avocado oil or extra-virgin olive oil",
          "egg",
          "dried chopped onion",
          "sea salt",
          "ground black pepper, to taste",
          "(about 1 large) sweet potatoes, grated",
          "(about 2) yukon gold potatoes, grated and squeezed to remove excess water",
          "coconut flour"
        ]
      },
      {
        "section": "For the Brussels Sprouts",
        "ingredients": [
          "brussels sprouts, halved",
          "extra-virgin olive oil",
          "sea salt"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "balsamic glaze"
        ]
      }
    ],
    "instructions": [
      "Position oven racks in the upper and lower thirds of the oven.",
      "Preheat oven to 425°F.",
      "Prepare the Stuffing: In a large pot, combine lentils with 2 inches of water. Bring to a boil, then reduce heat to medium and cook for 20-25 minutes until tender. Drain, rinse, and return to the pot.",
      "Meanwhile, in a medium saucepan, combine ¾ cup water and quinoa. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.",
      "Combine the cooked quinoa with the lentils and the remaining stuffing ingredients. Stir well and reheat over low heat for a few minutes before serving.",
      "Prepare the Latkes and Brussels Sprouts: Line a large-rimmed baking sheet with parchment paper and grease with oil. In a large bowl, whisk the egg with dried onion, salt, and pepper.",
      "Add the grated potatoes to the egg mixture and mix well. Incorporate the coconut flour and mix thoroughly (using your hands is recommended).",
      "Portion the latke mixture into scant cup-sized mounds on the prepared baking sheet, pressing each firmly to a ½-inch thickness.",
      "Bake for 30 minutes on the top rack. Carefully flip the latkes and press down again with a spatula to further compact them. Bake for another 10 to 15 minutes.",
      "While the latkes are baking, prepare the Brussels sprouts: On a separate baking sheet, toss Brussels sprouts with oil and salt.  Roast on the bottom rack for the final 10-15 minutes of the latkes' baking time, until browned and tender.",
      "To Assemble the Bowls: Place a portion of stuffing, a few latkes, and a scoop of Brussels sprouts in each bowl. Drizzle with balsamic glaze and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "MAKE AHEAD\nBrussels Sprouts: 3 days.\nStuffing: 5 days.\nSweet Potato Latkes: 5 days. Reheat in a 400°F oven for 10 minutes, or until heated through and crisp."
  }
]