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": "e4257b1636a84101bb4abec3bb2d6da6",
    "updated": "2025-05-17T01:56:35.725Z",
    "title": "Gratitude Bowl",
    "subtitle": null,
    "description": "Bowls offer endless possibilities—add your favorite ingredients or whatever brings you joy. You can substitute white rice with brown rice or another grain of your choice. Presentation is just as important as the ingredients in this dish. I like serving it in a calabash bowl, which is made from the hard shell of a gourd and can also be used for spiritual purposes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "okra, trimmed and halved lengthwise",
          "ground cumin",
          "salt",
          "black pepper",
          "ripe plantain, peeled and thinly sliced",
          "paprika",
          "coconut oil",
          "white rice, drained and rinsed",
          "avocado, peeled and sliced",
          "beet, cooked and diced",
          "sweet pepper, seeded and chopped (optional).",
          "roasted peanuts",
          "chopped cilantro",
          "chopped mint"
        ]
      },
      {
        "section": "DRESSING",
        "ingredients": [
          "lime juice",
          "sesame oil",
          "agave nectar",
          "soy sauce",
          "minced garlic",
          "grated ginger",
          "salt",
          "black pepper"
        ]
      }
    ],
    "instructions": [
      "1. Heat the olive oil in a frying pan over medium heat. Add the okra, cumin, salt, and pepper, then lightly brown the okra on each side for about 5 minutes.",
      "2. Season the plantain slices with paprika and salt. In a frying pan, heat the coconut oil and cook the plantain until caramelized, about 2 minutes per side.",
      "3. Place the rice in a small pot with ½ cup (120 ml) water. Bring to a boil, season with salt, then reduce the heat to low, cover, and cook until the rice is tender and the water is fully absorbed, about 10 minutes.",
      "4. To make the dressing, combine lime juice, sesame oil, agave nectar, soy sauce, garlic, and ginger in a small bowl. Season with salt and pepper to taste.",
      "5. To assemble the bowls, place the rice in the center and arrange the okra, plantain, avocado, and beet around it.",
      "6. Drizzle the dressing over the bowl, then top with sweet pepper (if desired), peanuts, cilantro, and mint before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]