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": "bc6d92f01d374e488097375b34ff3336",
    "updated": "2025-04-22T22:24:01.783Z",
    "title": "Roasted Vegetable and Quinoa Harvest Bowls",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Veggies",
        "ingredients": [
          "whole carrots",
          "quartered infant yellow potatoes",
          "maple syrup",
          "olive oil",
          "healthy pinch each sea salt + black pepper",
          "sliced fresh rosemary",
          "halved brussels sprouts"
        ]
      },
      {
        "section": "Quinoa",
        "ingredients": [
          "white quinoa well rinsed + drained",
          "water",
          "sea salt"
        ]
      },
      {
        "section": "Sauce",
        "ingredients": [
          "tahini",
          "lemon, juiced (yields - 3 tbsp or )",
          "maple syrup"
        ]
      },
      {
        "section": "For serving (optional)",
        "ingredients": [
          "fresh herbs (parsley, thyme, and so on)",
          "pomegranate arils"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.",
      "Place the carrots and potatoes on the baking sheet. Drizzle with half of the maple syrup, half of the olive oil, salt, pepper, and rosemary. Toss to coat evenly. Bake for 12 minutes.",
      "While the vegetables bake, heat a pan over medium-high heat. Add the rinsed quinoa and sauté briefly to toast it slightly, enhancing its nutty flavor.",
      "Continue to cook and stir the quinoa for 2-3 minutes. Add the water and a pinch of salt. Bring to a low boil over medium-high heat, then reduce heat to low, cover, and simmer.",
      "Simmer the quinoa for 18-22 minutes, or until the water is absorbed and the quinoa is fluffy. Remove the lid, fluff with a fork, and set aside.",
      "After the initial 12 minutes of roasting, remove the vegetables from the oven and add the Brussels sprouts to the baking sheet. Drizzle with the remaining olive oil and maple syrup, and season with salt and pepper. Toss gently.",
      "Return the baking sheet to the oven and roast for another 10-12 minutes, until the Brussels sprouts are golden brown and the carrots and potatoes are tender.",
      "To prepare the sauce, whisk together the tahini, lemon juice, and maple syrup in a small bowl. Gradually add warm water, 2 tablespoons (30 ml) at a time, whisking until the sauce is pourable but still thick. Adjust the flavor as needed with additional maple syrup for sweetness or lemon juice for tartness.",
      "To assemble the bowls, divide the cooked quinoa and roasted vegetables among serving bowls. Drizzle generously with the tahini sauce and garnish with pomegranate arils or fresh herbs, if desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]